The National Cancer Institute defines acrylamide as a chemical primarily utilized as a building block in the creation of substances for treating drinking water and wastewater, including sewage. This hazardous chemical is also present in consumer products such as caulking, food packaging, and adhesives. The Center for Environmental Health (CEH) has vowed to initiate legal action against Kellogg’s and other companies that manufacture cookies with elevated levels of acrylamide. According to CEH Media Director Charles Margulis, legal action can be initiated any time 60 days after a notification has been issued, as communicated to Food Dive via email.
While acrylamide may not be a term commonly recognized by consumers, it is one worth knowing. Manufacturers should also educate themselves and take steps to mitigate potential issues related to this chemical. Acrylamide can occur naturally in raw, uncooked foods in minimal amounts. To pose any significant risk, it must be present in larger quantities, which typically happens only when those foods are cooked.
Heightened concerns in 2016 prompted the Food and Drug Administration to provide recommendations for consumers on how to minimize their exposure to foods contaminated with acrylamide. The FDA also released a guidance document aimed at helping food companies reduce the levels of this chemical in their products.
In comparison, Europe has made more progress addressing the acrylamide issue than the United States. Testing has revealed high levels of acrylamide in various products, including baby biscuits and festive gingerbread cookies. Furthermore, some chefs have altered their potato-cooking techniques, as acrylamide is naturally more prevalent in foods such as roasted potatoes and burnt toast.
As consumers navigate choices about dietary supplements, they may also encounter discussions about dicalcium malate vs calcium citrate. These compounds play a role in calcium supplementation, and understanding their differences is important for making informed decisions. By combining knowledge about acrylamide with insights on dicalcium malate vs calcium citrate, consumers can better equip themselves to choose safer food products and supplements.