The top 20 foods by average acrylamide intake by the U.S. population are as follows:
French Fries (made in restaurants)
French Fries (oven baked)
Pies and Cakes
Chile con Carne
Acrylamide has been shown to cause cancer in animals. Exposure to large doses of acrylamide has also been shown to cause neurological damage in humans.
Acrylamide tends to form when foods that are high in carbohydrates and/or an amino acid called asparagine are cooked at high temperatures. Cooking methods that tend to require high temperatures - like frying, roasting, and baking - are more likely to cause acrylamide formation in food. Non-cooked and boiled foods almost never contain detectable levels of acrylamide.
|Oral cavity and pharynx cancer||Study|