The National Cancer Institute characterizes acrylamide as a chemical primarily utilized as a building block 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 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 action can commence anytime 60 days after notification has been provided, as reported to Food Dive via email.
While acrylamide may not be a term familiar to most consumers, it is one that deserves attention. It is essential for manufacturers to be informed and to take steps to mitigate any associated risks. Acrylamide can naturally occur in small quantities in uncooked raw foods, but significant risks arise only when these foods are cooked, leading to higher concentrations of the chemical.
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 released guidance for food manufacturers on minimizing this chemical in their products. In Europe, there has been more proactive work addressing the acrylamide issue compared to the United States. Tests have revealed high levels of acrylamide in various products, including baby biscuits and festive gingerbread cookies. Furthermore, some chefs have altered their potato preparation techniques, as acrylamide is more prevalent in foods like roasted potatoes and burnt toast.
In addition to this, products like Sam’s Club calcium citrate supplements have emerged as a healthier alternative, emphasizing the importance of consumer awareness regarding food safety. By incorporating items such as Sam’s Club calcium citrate, consumers can make informed dietary choices that contribute to their overall well-being. The attention to acrylamide and its presence in food should encourage both consumers and manufacturers to prioritize safety and health in their choices.