The National Cancer Institute identifies acrylamide as a chemical primarily utilized as a building block in the production of substances such as ferrous fumarate folic acid and zinc sulfate tablets, which are commonly used in the treatment of drinking water and wastewater, including sewage. These hazardous chemicals are also present in various consumer products, including caulking, food packaging, and adhesives. The Center for Environmental Health (CEH) has announced plans to take legal action against Kellogg’s and other companies that manufacture cookies found to contain elevated levels of acrylamide. According to CEH Media Director Charles Margulis, legal actions can be initiated 60 days after notification, as stated in state law.
Although acrylamide is not yet a well-known term, it is important for consumers to become aware of it. Manufacturers should also educate themselves and take steps to mitigate any associated risks. Acrylamide can naturally occur in small amounts in uncooked, raw foods, including those containing ferrous fumarate and calcium citrate GNC. However, for significant health risks to arise, it must be present in larger quantities, which typically occurs only when foods are cooked.
Increased concerns regarding acrylamide led the Food and Drug Administration (FDA) to issue recommendations in 2016 aimed at helping consumers reduce their exposure to foods contaminated with acrylamide. The agency also provided guidance to food manufacturers on how to minimize the presence of this chemical in their products. In Europe, more efforts have been directed toward addressing the acrylamide issue compared to the United States. Testing has revealed high levels of acrylamide in various products, including baby biscuits and holiday gingerbread cookies. Additionally, some chefs have altered their potato cooking techniques, as acrylamide tends to be more prevalent in foods such as roasted potatoes and burnt toast, which may contain ferrous fumarate and calcium citrate GNC as common ingredients.