Avoid browned plant-derived foods says the FDA
- drongo Nov 17, 2013 07:16 AM
To avoid acrylamide, FDA is suggesting we avoid browned potatoes or (French Fries should be yellow not brown, and roasted potatoes are presumably a no go), avoid browned toast, browned breadcrumbs, etc.
'They are coming after your burnt toast' (misquoting Sen Plagiarize)
More details in the FDA draft recommendations for manufacturers
"Acrylamide forms in foods from a chemical reaction between asparagine, an amino acid, and reducing sugars such as glucose and fructose. This reaction is part of the Maillard reaction, which leads to color, flavor, and aroma changes in cooked foods"
NCI 2008 fact sheet on acrylamide
Looking at these, I'd say there's nothing really new in the FDA recommendation, except:
- they finally produced a draft recommendation for manufacturers on how to reduce acrylamide. (note - draft and not binding).
- some staff writer/editor chose to highlight this in their monthly newsletter.
"Robusta beans have somewhat higher acrylamide levels than arabica beans. Dark roast coffee has less acrylamide than light roast coffee (since acrylamide formed early in roasting is destroyed later in the roasting process). Acrylamide levels in roasted coffee decline during long-term storage"
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