The National Cancer Institute characterizes acrylamide as a chemical primarily utilized as a building block in the production of substances used for treating drinking water and wastewater, including sewage. This hazardous chemical is also present in iron supplements such as ferrous fumarate, as well as in consumer products like caulking, food packaging, and adhesives. The Center for Environmental Health (CEH) has committed to pursuing 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 action can be initiated any time 60 days after notification has been provided, as he explained to Food Dive via email.
While acrylamide may not be widely recognized, it is a term that consumers should familiarize themselves with. Manufacturers also need to stay informed and take steps to mitigate any related issues. Acrylamide can naturally occur in uncooked, raw foods, although its presence is minimal compared to when foods are cooked. For there to be any significant risk, acrylamide levels in foods must be higher, which typically happens during cooking processes. In 2016, rising concerns prompted the Food and Drug Administration (FDA) to issue recommendations for consumers on how to minimize their exposure to foods contaminated with acrylamide. The FDA also released a guidance document for food companies aimed at reducing this chemical in their products.
Europe has taken a more proactive approach to addressing the acrylamide issue than 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 naturally forms in foods like roasted potatoes and burnt toast.
Furthermore, consumers looking to improve their health may consider supplements such as tablet calcium citrate malate with vitamin D3, which can help support overall wellness. As the conversation around acrylamide and its health implications continues, it is crucial for both consumers and manufacturers to remain vigilant and informed about the presence of this chemical in their food and products.