Acrylamide
Acrylamide is classified by IARC as Group 2A, 'probably carcinogenic to humans', is genotoxic, and is listed by the U.S. National Toxicology Program as 'reasonably anticipated to be a human carcinogen'.
What it is
A chemical formed when starchy foods are cooked at high temperatures (above about 120 C) via the Maillard reaction; not deliberately added.
Not added; forms as a process contaminant in fried and baked starchy foods.
Why it's flagged
- IARC Group 2A probable carcinogen
- genotoxic
- neurotoxicity at high doses
- developmental toxicity
What regulators actually say
"The National Toxicology Program considers acrylamide 'reasonably anticipated to be a human carcinogen' based on laboratory animal studies."
"EFSA's experts concluded that acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups."
Regulatory status
United States — FDA
Process contaminant; FDA issued guidance to reduce levels
European Union — EFSA
Identified as a public health concern (CONTAM Panel 2015)
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