Sept. 3, 2009 – The U.S. Food and Drug Administration (FDA) is considering issuing
guidelines on acrylamide content in food and has published a notice in
the Federal Register seeking comments from industry on the issue.
Linked to cancer in laboratory rats, acrylamide is a chemical formed primarily in baked and fried foods by a
reaction known as the Maillard reaction, between sugars and the amino
acid asparagine. Earlier this week Health Canada said it had begun the first phase of its monitoring program for
acrylamide content in bread,
pizza, breaded chicken nuggets, coffee, French fries, breakfast
cereals, potato chips, cookies, crackers, baby food, biscuits, snack
foods, cocoa, baking chocolate, cakes, pies, peanut butter, olives and
prune juice. | READ MORE
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