Consumer Information/Recomendaciones alimentarias

How to reduce exposure to acrylamide at home?

Acrylamide is a compound formed during the cooking of certain foods subjected to high temperatures (over 120ºC). This chemical reaction is what "browns and darkens" food, making it more flavoursome. The process is likely to occur at home, in restaurants and in the food industry.

Coffee, fried potato products, biscuits, crackers, toast and tin loaves are major sources of dietary exposure to acrylamide.

The amount of acrylamide which forms depends on various factors:

Final cooking/frying/toasting temperature
Cooking/frying/toasting time
Quantity of asparagine and reducing sugars in the raw material (potatoes or cereals)

According to the European Food Safety Authority (EFSA), it has not yet been proven that this compound is carcinogenic for humans, although there is concern about the current level of dietary exposure.

In this respect, a number of initiatives which remain applicable have been carried out in the European Union to reduce acrylamide during the processing and transformation (for example the toolbox). Nevertheless, a key factor for achieving this reduction in exposure lies in the products cooked at home.

Considering the conclusions of the EFSA for acrylamide in certain food, and the consumer habits in Spanish households, the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN) offers the following recommendations for the consumption and processing of certain foods with the aim of reducing exposure to acrylamide in the general public:

POTATOES

Potatoes should be stored in a cool dark place, but not in the fridge as this encourages the release of sugars and consequently, an increased formation of acrylamide during cooking.
If fried, observe the recommendations for time and temperature (max. 175º) given on the packaging.
If frying small quantities, reduce the frying time.
Whether frying or roasting potatoes, a golden colour is preferable to a dark brown colour.

BREAD/TOAST