What is Acrylamide?

A WHO Group 2A carcinogen and toxic chemical found in:

Wastewater Treatment Processing

Crude Oil Processing

Food & Coffee
(Cooked Carbohydrates)

Cigarette Smoke

Paper Production

Acrylamide can be absorbed into the body through eating, drinking, breathing or direct skin contact. Studies show that acrylamide exposure is linked to cancer, and it is toxic to the nervous and reproductive systems.

Why is Acrylamide in Food?

In 2002, researchers discovered that acrylamide is a by-product of heating asparagine, an amino acid naturally found in coffee and carbohydrate-rich food, including bread, toast, potato chips, fries, crackers, breakfast cereals, baby food, and breaded meat products.

Once inside the body, acrylamide is converted to glycidamide, a compound that is even more carcinogenic than acrylamide.

How Does Heat Impact Acrylamide Levels?

The likelihood that a food will contain acrylamide (its acrylamide potential) is directly related to its asparagine and carbohydrate levels. Thus, heating foods with high acrylamide potentials will result in high acrylamide levels.

Acrylamide potential decreases as asparagine and acrylamide levels increase

How Yeast Can Help

How Much Acrylamide is in Food?

Drinking Water
* US Environmental Protection Agency

** European Union

Carbohydrate-Rich Food

Why Will Dietary Acrylamide Be Regulated?

Studies have shown that acrylamide:

Damages DNA and neural and reproductive systems. DNA damage is the main driver of tumor formation (cancer).

In Animals

Is associated with risk of developing kidney, ovarian, and endometrial cancers in 32 scientific publications covering 56K patients.

In Humans

Reduces baby birth weight and head circumference, which are key negative indicators of future health and development.

In Pregnant Women

Existing Methods for Lowering Dietary Acrylamide Levels

  • Food preparation and processing practices
  • New GMO crops with lower levels of asparagine
  • Incorporate acrylamide-reducing chemicals or enzymes produced by GMO organisms into food production process

Current Challenges

  • Unable to reduce the acrylamide potential in food
  • Unable to completely eliminate acrylamide in food
  • Logistically or economically difficult to implement
The Solution