Acrylamide in food

Acrylamide is a chemical that can form from naturally present compounds in starchy foods during high-temperature processing or cooking (for example, baking, frying, roasting). Exposure to very high doses of acrylamide can cause cancer in experimental animals. There is no conclusive evidence that the much lower levels of acrylamide in our diet causes cancer in humans. However, Health Canada and international organizations agree that acrylamide may be a human health concern and exposure should be minimized.

Publisher

Health Canada

Resources

2

Catalogue metadata updated

2024-09-09