The National Cancer Institute characterizes acrylamide as a chemical primarily utilized as a foundational component in the creation of substances used 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 taking 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 reported to Food Dive via email.
While acrylamide may not be widely recognized, it is a term that consumers should familiarize themselves with. Manufacturers should also educate themselves and take measures to mitigate any issues related to acrylamide levels in their products. This chemical can naturally occur in very small quantities in uncooked, raw foods, but for significant risk, it must be present in higher concentrations, which typically happens only when these foods are cooked.
The rising concerns in 2016 prompted the Food and Drug Administration (FDA) to issue recommendations aimed at helping consumers reduce their exposure to acrylamide-contaminated foods. Additionally, the FDA released a guidance document for food companies on how to minimize this chemical in their products. Europe has made more progress on addressing the acrylamide issue compared to the United States. Tests have revealed high acrylamide levels in numerous products, including baby biscuits and festive gingerbread cookies. Furthermore, some chefs have altered their cooking techniques for potatoes, as acrylamide naturally occurs in higher amounts in foods like roasted potatoes and burnt toast.
In discussions surrounding acrylamide, it is also essential to consider the pH of calcium citrate, given its relevance in food chemistry. Understanding the pH of calcium citrate can help manufacturers formulate products that may minimize acrylamide formation during cooking. As awareness of acrylamide grows, it is crucial for both consumers and producers to stay informed and proactive in reducing exposure to this potentially harmful chemical.