About acrylamide
Acrylamide has been present in the human diet ever since we began using fire to cook food. First identified in food in 2002, it is a chemical compound that forms naturally as a bi-product of certain cooking methods such as frying, grilling, toasting and baking.
Regardless of where food products are prepared – in a restaurant, food manufacturing facility or in a consumer’s home kitchen – acrylamide will form when certain foods are cooked using these methods. Foods with acrylamide include prunes, olives, baked potatoes, chips, fries, crackers, coffee, asparagus, cereals, and toast along with many other foods that are part of a normal, balanced diet.
Acrylamide is not unique to Canada. Dietary exposure to acrylamide by Canadians is equivalent to international exposure estimates. As foods with acrylamide are prevalent, eliminating any one food or food type with acrylamide would not significantly reduce acrylamide in the total diet.
Leading government food safety authorities around the world, including Health Canada, the U.S. Food and Drug Administration and the World Health Organization, have yet to determine a dietary limit for acrylamide. These organizations continue to advise consumers wishing to reduce or limit their acrylamide intake to eat a healthy, balanced diet rich in fruits, vegetables and whole grains.
