The U.S. FDA issues final guidance to help growers, manufacturers, and food service operators take steps to reduce levels of acrylamide in certain foods. Acrylamide is a chemical that may form in certain foods during high-temperature cooking, such as frying, roasting, and baking. The National Toxicology Program characterizes the substance as “reasonably anticipated to be a human carcinogen.” Guidance’s focus is on raw materials, processing practices, and ingredients pertaining to potato-based foods (such as french fries and potato chips), cereal-based foods (such as cookies, crackers, breakfast cereals, and toasted bread), and coffee—all sources of acrylamide exposure.
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