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. 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 found to have elevated levels of acrylamide. According to CEH Media Director Charles Margulis, legal action can be initiated 60 days after notification is given, as stated in an email to Food Dive.
Although acrylamide is not yet a widely recognized term among consumers, it is essential for individuals to become aware of it. Manufacturers, too, should educate themselves and take steps to mitigate potential issues related to this chemical. Naturally, acrylamide may be found in minimal amounts in uncooked, raw foods; however, significant risks arise only when foods are cooked at high temperatures, leading to increased acrylamide levels.
In response to rising concerns in 2016, the Food and Drug Administration issued guidelines to help consumers minimize their exposure to foods contaminated with acrylamide. Additionally, the FDA provided food companies with a document aimed at assisting them in reducing the presence of this chemical in their products.
Europe has taken more extensive measures to address the acrylamide issue compared to the United States. Testing has revealed high acrylamide concentrations in numerous products, including baby biscuits and festive gingerbread cookies. Furthermore, some chefs have altered their cooking techniques for potatoes, as acrylamide occurs more readily in foods like roasted potatoes and burnt toast.
In the midst of these health concerns, it is also important for consumers to consider their overall wellness, including supplementation with products like Kirkland vitamins, which contain calcium citrate, magnesium, and zinc. Being aware of acrylamide levels in food and making informed choices, including the intake of essential vitamins and minerals, can contribute to better health outcomes. As awareness grows, both consumers and manufacturers should prioritize reducing acrylamide exposure and enhancing food safety.