Why is the public unaware of Acrylamide?

Acrylamide, a substance created naturally when carbohydrate-rich foods are cooked at very high temperatures, came under suspicion in 2002. So why after seven years is the public still completely in the dark about its potential damaging effects?

We've been tracking acrylamide since a study came out in 2002 linking it to kidney cancer in animals. Since it was one study and subsequent data was not always conclusive in humans, we took the "watchful waiting" approach. We did report a study in 2007, Burned Foods Linked to Cancers. In 2008, we gave acrylamide honorable mention in Five Most Dangerous Food Additives.

The reason why we have not been as vocal about acrylamide as other substances, such as trans fats, is three-fold:

1. Big Food responded immediately to the call of finding ways to reduce acrylamide. Where trans fat was a fifty year battle, addressing acrylamide will be less than ten years. Was it that Big Food quickly saw the writing on the wall and wanted to minimize litigation? They settled a lawsuit with California in 2008. Was it that making these changes were not as difficult as it was with trans fats? What we can say is that from a public health standpoint, we are satisfied with what Big Food has been doing to lower and/or remove acrylamide from the offending food products. While it still required pressure from scientists, organizations, states, and countries, this time Big Food did respond.
   
   
2. Acrylamide is a chemical that naturally forms in certain foods when cooking at extremely high temperatures. This does not make it the villain that artificial trans fats were. We have also said repeatedly that you should not overcook your food.
   
   
3. Finally, the highest concentrations of acrylamide have been detected in potato chips and french fries. In our opinion, if you are eating optimally, like most of our clients do, you are not consuming very many foods that contain acrylamide. If you are not eating as optimally as you should, Big Food has lowered and will continue to lower acrylamide levels in food. And as long as you don't overcook your food at home, the danger is not overwhelming.
   

Our Acrylamide Recommendations Are Simple:

• If you are a "junk food junkie," consuming tons of chips, doughnuts, and heavily processed bread products, than you are probably exceeding safe levels of acrylamide. We cannot forget about those of you who consume a lot of "natural junk." Minimize or eliminate these products from your diet!
  
  
• Avoid over-frying or over-baking of potato products. Excess browning and crisping can significantly elevate the levels of acrylamide compared with products more lightly fried or baked. This goes for bread/grain foods such as doughnuts as well.
  
  
• While preliminary data does show a connection between roasting coffee beans and high acrylamide levels, we do not think it is compelling enough to stop drinking it. There are also many other health benefits from drinking black coffee that outweigh the potential acrylamide issue.
  

WHO, Governments on Acrylamide:

World Health Organization -
WHO acknowledges implications of that high levels may pose, but at this time they are acting as a conduit for compiling more data.

European Union -
Proposing adding to list of hazardous substances; already monitors food levels and offers ways to reduce levels in food.

Canada -
Recently placed acrylamide on its toxic substance list.

United States -
FDA is currently seeking guidance on creating guidelines for safe levels.

After learning about Acrylamide, what is your opinion? Comment below.