The National Cancer Institute identifies acrylamide as a chemical primarily utilized as a building block in the production of substances designed for treating drinking water and wastewater, including sewage. This hazardous chemical is also present in consumer items such as caulking, food packaging, and adhesives. The Center for Environmental Health (CEH) has announced plans to pursue legal action against Kellogg’s and other companies that manufacture cookies containing elevated levels of acrylamide. According to CEH Media Director Charles Margulis, legal proceedings can commence 60 days after notification, as dictated by state law.
Although acrylamide may not be a widely recognized term, it is one that consumers should learn about. Manufacturers should also stay informed and take measures to mitigate any associated risks. Naturally, acrylamide can be found in trace amounts in uncooked, raw foods, but significant risks arise only when it is present in larger quantities, which typically occurs due to cooking processes.
In response to heightened concerns in 2016, the Food and Drug Administration issued recommendations for consumers aimed at minimizing their exposure to acrylamide-laden foods. Additionally, the FDA provided food companies with guidance on how to decrease the presence of this chemical in their products.
Compared to the United States, Europe has made more progress in addressing the issues surrounding acrylamide. Research has revealed high levels of acrylamide in various products, including baby biscuits and holiday gingerbread cookies. Furthermore, some chefs have altered their methods of cooking potatoes, recognizing that acrylamide is more abundantly found in foods such as roasted potatoes and burnt toast.
Incorporating supplements like calcium magnesium citrate D3 may help promote overall health, but it is essential for consumers to be aware of acrylamide and its potential risks. As discussions around acrylamide continue, it is vital for both consumers and manufacturers to remain vigilant and informed about this chemical and its presence in food products.