While acrylamide has likely been in food since we began cooking, it wasn’t discovered there until the year 2002. Like many things, this “unknown” interested and prompted people, especially ...

A landmark federal court decision to block mandatory cancer warnings for dietary acrylamide under California’s controversial ...

High levels of acrylamide in food were first reported by Swedish researchers in 2002. A nutrition and health advocacy group, the Center for Science in the Public Interest, recently surveyed ...

Discovered only 11 years ago in certain foods, acrylamide is a powerful carcinogen created naturally when starchy, carb-rich foods are cooked at temperatures above 248 degrees. In 2010 ...

FDA issues draft guidelines for food industry Industry says it is already taking steps Acrylamide is in foods that make up 40%25 of calories in a typical American diet Crispy French fries and ...

On May 2, 2025, the U.S. District Court for the Eastern District of California issued a landmark ruling in California Chamber of Commerce v.

The potential health effects of acrylamide and ways to reduce its content in foods will be explored Aug. 21-23 in a three-day symposium, "Chemistry and Toxicology of Acrylamide," during the 234th ...

Food, health and consumer associations welcomed international discussions this week at the World Health Organisation (WHO) in Geneva following the first-ever report that acrylamide - a potentially ...

Now, all these years later, a new warning from the Food and Drug Administration has consumers once again puzzling over whether to fear the chemical acrylamide. Acrylamide was known to cause cancer ...

In experiments conducted on mice, acrylamide was found in burnt foods. It was also found that consuming 160 slices of burnt bread over a long period can harm health. Remember that the longer food ...