Acrylamide -- a chemical suspected of causing cancer -- forms in some foods when they're fried, baked, toasted or roasted at high temperatures. Acrylamide forms from sugars and an amino acid naturally found in plant-based foods when exposed to high heat. Although high levels of acrylamide cause cancer in laboratory animals, there is insufficient evidence about the risks to human health, if any, according to the U.S. Food and Drug Administration (FDA).
Potato Chips and French Fries
Potato chips and French fries are the foods containing the highest amount of acrylamide. Potatoes that are boiled or microwaved contain no acrylamide. Avoid dark brown fried, roasted or baked potatoes -- they contain the most acrylamide. Instead, enjoy them fried only to a golden yellow color. Don't store potatoes in the refrigerator; it increases the amount of acrylamide formed during cooking. Slice and soak potatoes in water for 30 minutes prior to cooking to reduce acrylamide, according to the FDA.
Toast, Cookies and Breakfast Cereals
Products made from grains -- especially toast, cookies and breakfast cereals -- are high in acrylamide. Acrylamide increases with longer cooking times and higher temperatures. Toast bread only until it's light brown and avoid eating any dark brown areas. Consider limiting your intake of ready-to-eat breakfast cereals by replacing them with homemade oatmeal or other foods if you're worried about acrylamide, according to MayoClinic.com.
Coffee
Coffee is high in acrylamide, but there's no known way to reduce the chemical because the beans are roasted before you brew them. Choosing a light roast instead of a dark one can help.
FDA Recommendations
The FDA does not recommend that you give up fried, roasted and baked potatoes, toast, cereal, cookies and coffee; instead, it encourages eating a wide variety of healthy foods. New research is needed before giving any other advice, but if you do want to reduce acrylamide in your diet, limit foods containing the chemical and follow cooking and storage guidelines.
