Acrylamide

Acrylamide is a chemical naturally formed when starchy foods, such as bread, potatoes, biscuits and coffee are baked, fried, or roasted at high temperatures. Scientific tests show that too much acrylamide in the diet has the potential to cause cancer in humans and in animals, with young children most at risk.

Although humans are usually exposed to doses lower than those used in animal research, the general advice is to keep exposure low by taking care when cooking starchy foods, limiting acrylamide formation.

Where acrylamide is found

Acrylamide is found in a wide range of foods including roasted potatoes and root vegetables, chips, crisps, toast, cakes, biscuits, cereals and coffee.

Advice for food businesses  

Assimilated Regulation (EC) 2017/2158 states that food businesses must control how much acrylamide is in specific foods they produce all along the production process 'from farm to fork'. The law lists specific foods that require action to be taken to reduce acrylamide:  

  • French fries, other cut (deep fried) products and sliced potato crisps from fresh potatoes
  • potato crisps, snacks, crackers, other potato products from potato dough
  • bread, including pizza, toast, and toasted products
  • breakfast cereals, excluding porridge
  • fine bakery wares: cookies, biscuits, rusks, cereal bars, scones, cornets, wafers, crumpets and gingerbread, as well as crackers, crisp breads, and bread substitutes
  • coffee and coffee substitutes
  • baby food and processed cereal-based food intended for infants and young children  

In general, all businesses will need to consider acrylamide in their written Food Safety Management Plan as a Chemical Hazard (potential to cause harm), put in place appropriate controls to reduce it to a safer level, monitor this effectively and take corrective action when something goes wrong. The degree of documentation depends on the size and nature of the food operation.

Management must:

  • set up safe operating procedures (SOPs), instructions or guidance to include following manufacturer's instructions for bought-in, part- baked or frozen products to finish cooking on site, for example bread, croissants or biscuits
  • maintain equipment (especially thermostat controls) in clean and good working order
  • train staff of the dangers and their role in applying the controls

For more information read the safer food better business pack.

We have also produced some helpful guidance notes for you to download and read.

Advice for consumers  

As research continues to identify ways to reduce the formation of acrylamide during the heating of some foods, consumers should avoid overcooking (excessive browning) of such foods. Following the cooking instructions on food packs and cooking equipment can help achieve this goal. In addition, you should aim to vary your cooking techniques to include more boiling, steaming and similar methods that help keep acrylamide formation to a minimum.  

As some of the products that can be high in acrylamide are also energy-dense, they should be eaten in moderation as part of a healthy balanced diet. For more information on acrylamide, please visit the Food Standards Agency website.