Creating acrylamide in the kitchen

Published 11:17 AM ET, Mon January 23, 2017
01 acrylamide food cancer risks01 acrylamide food cancer risks
1 of 7
Starchy foods, such as bread and potatoes, can produce high levels of the compound acrylamide if cooked at high temperatures and for too long. This compound is what makes these foods golden in color. If overly cooked, they become brown, or black, resulting in excess levels of acrylamide and previous studies in mice have linked acrylamide to cancer risk. Olexiy Bayev/Shutterstock
Burnt toast is another source of excess acrylamide as the food has gone past being 'golden' in color. In their new campaign, 'Going for Gold,' the UK's Food Standards Agency (FSA) highlight the importance of monitoring food color and cooking time. baimaple/Shutterstock
French fries also produce acrylamide as they are fried at high temperatures. Temperatures above 120 degrees Celsius (248 degrees Fahrenheit), are required for the compound to be produced. Christian-Fischer/Shutterstock
Crispy potato chips are another food with potentially high levels of acrylamide. Claire Lucia/Shutterstock
Boiled potatoes do not produce acrylamide as temperatures do not reach more than 100 degrees when boiling water. This is why they remain white in color. Ruslans Golenkovs/Shutterstock
Baked breads and pastries can also lead to excess acrylamide production if burnt or cooked for longer than needed. Jordan Lye/Shutterstock
Roasted parsnips also get their taste from browning in the oven. But sticking to a golden color can reduce your risk. Robyn Mackenzie/Shutterstock