2022年3月4日 · “Acrylamide arises in certain foods because of a chemical reaction when they are cooked at high temperature,” says dietitian Kendall Stelwagen. “Acrylamide forms when foods like potatoes and cereals become crispy and brown. It even forms in roasted coffee beans.”

How does acrylamide form in food? Acrylamide forms from sugars and an amino acid (asparagine) during certain types of high-temperature cooking, such as frying, roasting, and baking.

Food and cigarette smoke are the major sources of acrylamide exposure for people in the general population (3, 4). The major food sources of acrylamide are French fries and potato chips; crackers, bread, and cookies; breakfast cereals; canned black olives; prune juice; and coffee.

Below, we've listed 10 common foods and drinks that are known to be particularly high in acrylamide including French fries, chips, prune juice, cereals, crispbread, canned black olives, cocoa, cookies, and coffee.

Acrylamide is a substance that forms through a natural chemical reaction between sugars and asparagine, an amino acid, in plant-based foods – including potato and cereal-grain-based foods....

Acrylamide is a chemical that can form in some foods during high-temperature cooking, such as frying, roasting, and baking (See What kinds of cooking lead to acrylamide formation? In what...

Here are some ways to reduce exposure to acrylamide in foods, according to the FDA: Limit foods that might be high in acrylamide, such as potato products (especially French fries and potato chips), coffee, and foods made from grains (such as breakfast cereals, cookies, and toast).

In this article, we take a look at the current knowledge about the potential health risks associated with ingesting acrylamide from food. Acrylamide is a chemical compound that is formed in starchy foods when they are heated to high temperatures.

Acrylamide is a chemical that is formed in certain plant-based foods during cooking or processing at high temperatures, such as frying, roasting, grilling, and baking. Boiling or steaming foods does not create acrylamide.

Acrylamide (ACR) is a common pollutant formed during food thermal processing such as frying, baking and roasting. ACR and its metabolites can cause various negative effects on organisms.