Acrylamide is a compound found in carbohydrate-rich foods that have been fried or baked.

It is considered a potential human carcinogen and has been shown to cause cancer in lab animals.

Acrylamide is primarily found in french fries, potato chips and other carbohydrate-rich foods cooked at high temperatures. Click here to see the complete list from the FDA on acrylamide levels in hundreds of foods.

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FDA Draft Action Plan for Acrylamide in Food - February 24, 2003 UpdateU. S. Department of Health and Human Services, U. S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, Office of Plant & Dairy Foods & Beverages

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. […] translates to juicier, better tasting food. It also helps eliminate two cancer-causing compounds (acrylamide and heterocyclic amines) which are often produced by other high-heat cooking […]

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