How does acrylamide form in foods?
Acrylamide was first confirmed to be found in food by the Swedish National Food Authority in 2002. Following its discovery, Health Canada scientists were among the first to demonstrate how acrylamide forms in certain heat-processed foods and has been working to address acrylamide formation in food. Most acrylamide in food is formed when a natural amino acid called asparagine reacts with certain naturally-occurring sugars such as glucose. This only happens when the temperature during cooking is sufficiently high, a temperature which varies depending on the properties of the products and the method of cooking. Acrylamide is not intentionally added to food. The highest concentrations of acrylamide found in foods in Canada have been detected in potato chips and French fries. Acrylamide has also been found in breakfast cereals, pastries and cookies, breads, rolls and toast, cocoa products, coffee and coffee substitutes, but at levels considerably lower than those found in potato chips and F
