The National Cancer Institute identifies 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 compound is also present in various consumer products such as caulking, food packaging, and adhesives. The Center for Environmental Health (CEH) has announced plans to initiate legal proceedings 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 commence 60 days following notification, as stated in an email to Food Dive.
While acrylamide may not be a familiar term to many consumers, it is essential to understand its implications. Manufacturers should also educate themselves and take steps to mitigate potential issues associated with this chemical. Acrylamide can naturally occur in trace amounts in uncooked raw foods, but significant risk arises only when it is present in higher concentrations, which typically occurs during cooking processes.
In response to growing concerns in 2016, the Food and Drug Administration (FDA) issued recommendations aimed at reducing consumer exposure to foods contaminated with acrylamide. The agency also published a document offering guidance to food manufacturers on how to decrease the presence of this chemical in their products.
Europe has taken more substantial steps to address the acrylamide issue compared to the United States. Tests have detected high levels of acrylamide in numerous products, including baby biscuits and festive gingerbread cookies. Additionally, some chefs have altered their cooking methods for potatoes, as acrylamide is more commonly found in foods like roasted potatoes and burnt toast.
In light of health concerns, it is also important for consumers to consider dietary supplements such as calcium citrate 1000 mg equivalent to elemental calcium, which can help support overall health. By being informed about acrylamide and maintaining a balanced approach to nutrition, including the right calcium intake, consumers can better navigate food safety and health risks.