Food service forum acrylamide mar 2011
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Acrylamide is an important industrial chemical that was discovered in 2002 to also form in certain foods when they are cooked at high temperatures. It forms as a byproduct of the Maillard reaction between reducing sugars and asparagine. Potatoes, cereals, and coffee are among the top food sources. Acrylamide is classified as probably carcinogenic to humans based on evidence of carcinogenicity in animals. International bodies have initiated efforts to monitor acrylamide levels in food and provide tools and guidance to reduce acrylamide formation during cooking and processing.
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