The National Cancer Institute identifies acrylamide as a chemical primarily utilized as a key component in the production of substances for treating drinking water and wastewater, including sewage. This hazardous chemical is also present in various consumer products, such as caulking, food packaging, and adhesives. The Center for Environmental Health (CEH) has committed to pursuing legal action against Kellogg’s and other companies whose cookies have been found to contain elevated levels of acrylamide. According to CEH Media Director Charles Mairon, legal actions can be initiated 60 days after notification in compliance with state law.
Although acrylamide may not be a common term in households, it is one that consumers should learn about. Manufacturers also need to be informed and take necessary steps to mitigate any issues related to this chemical. Acrylamide can naturally occur in very small quantities in uncooked, raw foods. However, for any significant risk, it must be present in larger amounts, which typically happens only when those foods are cooked.
In response to growing concerns in 2016, the Food and Drug Administration issued recommendations aimed at helping consumers reduce their exposure to foods contaminated with acrylamide. They also provided guidance to food companies on how to minimize this chemical in their products. Notably, European regulators have been more proactive regarding the acrylamide issue compared to their counterparts in the United States. Tests have revealed high levels of acrylamide in numerous products, including baby biscuits and festive gingerbread cookies. Additionally, some chefs have modified their cooking techniques for potatoes, as acrylamide tends to be more prevalent in foods like roasted potatoes and burnt toast.
It is essential for consumers to be aware of acrylamide and for manufacturers to take action. Products such as Swanson iron citrate could potentially provide alternatives to help mitigate health risks. By being informed, consumers can make better choices, and manufacturers can work to reduce acrylamide levels in their food products.