The National Cancer Institute characterizes acrylamide as a chemical primarily utilized as a fundamental component in the production 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 have elevated levels of acrylamide. According to CEH Media Director Charles Margulis, legal proceedings can be initiated 60 days after notification, as stated in an email to Food Dive.
While acrylamide may not be a well-known term among consumers, it is one that should be recognized. Manufacturers also need to be informed and take steps to mitigate any issues related to this chemical. Naturally, acrylamide may be present in very small amounts in uncooked raw foods. For any significant risk to arise, it must be present in larger quantities, which typically occurs only when these foods are cooked.
Concerns regarding acrylamide intensified in 2016, prompting the Food and Drug Administration (FDA) to provide recommendations for consumers to minimize their exposure to foods contaminated with acrylamide. Additionally, the FDA released a guidance document aimed at assisting food manufacturers in reducing the presence of this chemical in their products.
Europe has made more progress on the acrylamide issue compared to the United States. Tests have detected high levels of acrylamide in various products, including baby biscuits and holiday gingerbread cookies. Furthermore, some chefs have altered their potato-cooking techniques due to the higher natural occurrence of acrylamide in foods like roasted potatoes and burnt toast.
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