The top two food groups listed above - French fries and potato chips - are two of the most damaging foods to human health.
Non-cooked and boiled foods almost never contain detectable levels of acrylamide. Cooking methods that tend to require high temperatures - like frying, roasting, and baking - are more likely to cause acrylamide formation in food. Exposure to large doses of acrylamide has also been shown to cause neurological damage in humans.Īcrylamide tends to form when foods that are high in carbohydrates and/or an amino acid called asparagine are cooked at high temperatures. population are as follows:Īcrylamide has been shown to cause cancer in animals. The top 20 foods by average acrylamide intake by the U.S. In July of 2006, the United States Food and Drug Administration released the results of its latest research on the acrylamide content of common foods. Addendum on August 18, 2013: Please note that there is more recent data on acrylamide content in common foods - you can view some of this data here: What About Acrylamide In Coffee?
