“Don’t burn those french fries. And keep those cookies light,” said Agri-Pulse in summarizing FDA’s guidance to foodmakers to reduce levels of acrylamide, a possible carcinogen. “The substance is found in starchy foods such as potatoes or grains when they are heated to high temperatures.” Acrylamide is a naturally occurring substance. FDA said its best advice to consumers on limiting intake of acrylamide is to follow the Dietary Guidelines and have a diet that emphasizes fruits, vegetables, whole grains, low or fat-free dairy, and lean meats and other proteins.
“The FDA should have set binding requirements, including specific limits on the amount of acrylamide allowed in industrially produced food, but the final guidance issued today is a welcome step, and companies should follow it,” said the consumer group Center for Science in the Public Interest. “Consumers should also avoid foods like heavily toasted or burnt bread or over-cooked French fries, which have been shown to be among the foods most contaminated with acrylamide.”