What can be done to avoid acrylamide in food? Should I stop eating starchy foods including potato chips/potato crisps?
We don’t know exactly at what temperature acrylamide is formed in food. However acrylamide has so far not been found in food prepared at temperatures below 120 degrees Celsius, including boiled foods. Food should not be cooked excessively, i.e. for too long or at too high a temperature. However, all food, especially meat and meat products, should be cooked sufficiently to destroy food poisoning bacteria. The information available on acrylamide so far reinforces general advice on healthy eating, including moderating consumption of fried and fatty foods. There is not enough evidence about the amounts of acrylamide in different types of food to recommend avoiding any particular food product.
