In the March 11, 2016, Federal Register, FDA
announced the availability of a guidance for industry titled
"Acrylamide in Foods." The guidance
finalizes the "Draft Guidance for Industry on Acrylamide in
Foods" of 2013, which has been modified in response to
comments the Agency received. Acrylamide, categorized by the
National Toxicology Program as "reasonably anticipated to be a human
carcinogen," is a chemical that may form in certain foods
such as potato-based foods, cereal-based foods, and coffee during
high-temperature cooking, such as frying, baking, and roasting.
This guidance is intended to provide information that may help
growers, manufacturers, and food service operators reduce
acrylamide levels in certain foods, which may mitigate potential
human health risks from exposure to acrylamide.
The content of this article is intended to provide a general guide to the subject matter. Specialist advice should be sought about your specific circumstances.
