Acrylamide (high-heat cooking)
Toxins · Maillard byproduct
Moderate priority
What this is
Coffee Prop 65 warning was reversed because coffee has so many other protective compounds its net effect is probably beneficial. Potato chips, fries, and crackers are the main dietary sources. Cooking methods that avoid high-temperature browning of starches reduce exposure — sous vide, steaming, boiling don't form acrylamide.
Mechanism
Formed from asparagine + reducing sugars during high-temperature (>120°C) cooking — potato chips/fries, coffee, bread crust, fried/baked/roasted starches; IARC Group 2A probable carcinogen
Dose & route
Don't burn bread/potatoes; soak potatoes before frying; lower roast coffee (minor effect); air-fry cooler
Citations
- https://pubmed.ncbi.nlm.nih.gov/25822251/
- https://pubmed.ncbi.nlm.nih.gov/28534961/
- https://pmc.ncbi.nlm.nih.gov/articles/PMC7551580/
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This is an independent synthesis of published research by a non-clinician. Scores are opinions supported by citations, not prescriptions. See the full disclaimer and methodology for how this score was produced and what it does and doesn't mean.