Scientists unlock acrylamide secret

Prepared Foods, Nov, 2002

Two separate teams of scientists published research in the U.K. journal Nature, explaining how acrylamide, a potentially carcinogenic substance, is formed in some cooked potato products.

When starchy foods are cooked at high temperatures--such as in frying--the Maillard reaction takes place, and an amino acid called asparagine reacts with sugars to produce acrylamide. Asparagine is found in potatoes, cereals, and many other foods.

Earlier this year, Swedish scientists reported that high levels of acrylamide are responsible for nerve damage in lab animals. In the U.S., the FDA will be testing a variety of foods, such as cookies, baby food, meat, cereals and crackers, for acrylamide. Scientists continue to do research on the substance to gain more concrete information.