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Acrylamide in food
Experts are currently discussing how dangerous
acrylamide in food can be. We have compiled this
information sheet for you on the basis of current
research.
Acrylamide in food does not come from external
contamination. It is formed in the food itself during
preparation Ć provided that the food contains
carbohydrate and protein. Exactly how this happens
has not yet been completely explained. However, it
appears that the acrylamide content is strongly
influenced by:
high temperatures
a low water content in food
intensive browning of the food.
Acrylamide forms mostly in grain and potato products
that are prepared at high temperatures, e.g.:
crisps, chips,
toast, rolls, bread,
baked goods made from shortcrust pastry (speciality
biscuits and cakes).
You can avoid high levels of acrylamide when baking,
frying and grilling.
The following recommendations were published by
AID
1
and BMVEL
2
to help you minimise acrylamide
levels:
Keep cooking times as short as possible.
Brown rather than burn" Ć cook food only until it is
golden brown.
The larger and thicker the food is, the less acrylamide
it contains.
Where does acrylamide
come from?
What sort of foods are
affected?
What can you do?
In general: