FDA Suggests Reducing Acrylamide in Diet

The Food and Drug Administration (FDA) has released a consumer update containing suggestions on how to reduce the amount of acrylamide in one’s diet.  Acrylamide is a chemical found in certain foods that have been fried, toasted or roasted, and has been shown to increase the risk of cancer.

Acrylamide forms when starchy foods are cooked at high temperatures for a long time, such as potatoes, cereals, coffee, crackers, breads and many other foods.  It is not found, or is found in much lower levels, in dairy, meat and fish.  FDA recommends actions such as toasting bread to a light brown color rather than dark brown, or avoiding browned or burned French fries; the brown areas tend to contain more acrylamide.  FDA also recommends not storing potatoes in the refrigerator, as refrigerated potatoes will increase acrylamide during cooking.

California has designated acrylamide a chemical known to cause cancer; under the Proposition 65 law, businesses offering products for sale in California that contain acrylamide must first provide consumers with a health hazard warning.

The Chanler Group represents citizen enforcers who, acting in the public interest, commence actions against businesses offering products for sale in California that contain chemicals known to cause cancer or reproductive harm without first providing the health hazard warning required by Proposition 65. Citizen enforcers bringing Proposition 65 actions in the public interest may obtain a Court Judgment imposing civil penalties, an injunction requiring reformulation of products, and/or provision of health hazard warnings. The Chanler Group has represented citizen enforcers of Proposition 65 for more than twenty years.