The National Cancer Institute defines acrylamide as a chemical primarily utilized as a foundational component in the production of substances for treating drinking water and wastewater, including sewage systems. This hazardous chemical is also present in various consumer products, such as caulking, food packaging, and adhesives. The Center for Environmental Health (CEH) has vowed to pursue legal action against Kellogg’s and other companies that manufacture cookies with elevated levels of acrylamide. According to CEH Media Director Charles Margulis, legal proceedings can commence 60 days after a notification has been issued, as stated in an email to Food Dive.
Although acrylamide may not be a familiar term to most consumers, it is one that should be recognized. Manufacturers also need to stay informed and take proactive measures to mitigate any associated risks. While acrylamide can naturally occur in very small amounts in raw foods, it poses a significant risk only when present in greater quantities, which typically occurs through cooking processes.
In response to rising concerns in 2016, the Food and Drug Administration provided recommendations aimed at helping consumers minimize their exposure to foods contaminated with acrylamide. The agency also published a detailed guide for food manufacturers on how to decrease the chemical’s presence in their products. Europe has made more progress addressing the acrylamide issue compared to the United States. High levels of acrylamide have been detected in various items, including baby biscuits and festive gingerbread cookies. Moreover, some chefs have altered their methods for cooking potatoes, as acrylamide is more prevalent in foods such as roasted potatoes and burnt toast.
In the context of food safety, understanding the calcium citrate reaction may be valuable, as it could potentially play a role in reducing acrylamide formation during cooking processes. It is essential for both consumers and producers to be aware of acrylamide and to explore methods, including the calcium citrate reaction, to mitigate its presence in food products. By doing so, they can help ensure safer food consumption and contribute to public health efforts.