|  | Diet Nutrition | Nutrition

List of Foods Containing Acrylamides

Acrylamides are chemicals that are created from grilling, frying, baking or roasting foods. According to experts at the World Health Organization conference held in Geneva in June, 2003, acrylamides may cause cancer. The organization advised people to refrain from eating foods cooked at high temperatures. Starchy foods cooked at high temperatures exhibit the highest levels of acrylamides.

  1. Potatoes

    • Potatoes, sweet potatoes and potato products such as potato chips, crackers and French fries that are fried, roasted or baked cause the highest acrylamide formation, according to the FDA. Cooking potato products to a white or yellow color rather than a brown color can help reduce acrylamide formation. Browning potato-based products can lead to higher acrylamide levels. According to the FDA, storing potatoes in the refrigerator can increase acrylamide levels during cooking. Also, when cooking raw potatoes, soaking them in water for at least 15 minutes before cooking can help reduce acrylamide formation during cooking.

    Grains and Nuts

    • Acrylamides can also be found in high levels in grain products that have been toasted. The highest levels of acrylamides are shown in grain products that are a golden brown color, which can come from baking, roasting, grilling or frying. Foods to avoid include pretzels, whose golden brown color is an indication of their high levels of acrylamides, toast that is "well done" and corn on the cob (or any other grain) that is browned or blackened on the grill. Nuts that are roasted at high temperatures can also form high levels of acrylamides.

    Coffee and Cocoa

    • Coffee and cocoa also have high levels of acrylamides. When coffee or cocoa beans are roasted, acrylamides can form. When coffee is brewed at home or in a restaurant, it's usually deemed safe. Unfortunately, researchers have not found a way to reduce acrylamide levels in coffee yet, so it's best to choose a lighter roast when you're drinking coffee or cocoa-based drinks.

    Meats

    • Cooking meats at high temperatures through methods such as grilling, broiling and roasting increase the levels of acrylamides in meats. Cook meats on lower temperatures for longer periods of time to reduce formation of acrylamides.

Nutrition - Related Articles