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Examination of the Effect of Domestic Cooking on Acrylamide Levels in Food

Institutions
Leatherhead Food International
Start date
2004
End date
2005
Objective
The study will investigate the effects of various cooking methods with a view to reducing acrylamide formation. Cooking methods that lead to reduction will be identified and, as a result, sensory and consumer trials will be undertaken to verify that a reduction in acrylamide levels do not impair quality or consumer acceptance of domestically cooked food.

The objectives of the project are:

  1. To compile a list of foods relevant to home cooking that are high in asparagine, taking into account levels of consumption.
  2. To investigate the relationship between different types of ingredients used before cooking and acrylamide formation.
  3. To examine the effects of cooking on acrylamide levels of less complex foods (i.e. vegetables) as well as complex foods (cereal and flour-based).
More information
Acrylamide is a process contaminant that is formed in starch-rich foods, which have undergone cooking or processing at a high temperature. These foods include crisps, chips, bread and crispbread. Acrylamide is known to cause cancer in animals and its presence in some foods may harm people's health.

Acrylamide has been classified as a potential genotoxic carcinogen and so levels of acrylamide in food should be as low as reasonably achievable.

The study will enable a better understanding of domestic cooking conditions responsible for acrylamide formation in food prepared at home. This may provide information on how domestic cooking and preparation of foods could be altered to reduce levels of acrylamide in food.

Find more about this project and other FSA food safety-related projects at the Food Standards Agency Research webpage.

Funding Source
Food Standards Agency
Project number
C03037
Categories
Sanitation and Quality Standards
Mycotoxins
Chemical Contaminants