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Avoid browned plant-derived foods says the FDA

drongo Nov 17, 2013 07:16 AM

http://www.forbes.com/sites/alicegwalton/2013/11/15/the-fda-calls-out-yet-another-food-chemical-to-avoid-acrylamide/

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.

http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm374855.htm
http://www.fda.gov/Food/GuidanceRegul...

  1. Samalicious Nov 17, 2013 07:30 AM

    Go home, FDA, you're drunk.

    1. paulj Nov 17, 2013 08:28 AM

      'They are coming after your burnt toast' (misquoting Sen Plagiarize)

      More details in the FDA draft recommendations for manufacturers

      http://www.fda.gov/downloads/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ChemicalContaminantsMetalsNaturalToxinsPesticides/UCM374534.pdf

      "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"

      http://www.cancer.gov/cancertopics/factsheet/Risk/acrylamide-in-food
      NCI 2008 fact sheet on acrylamide

      http://ntp.niehs.nih.gov/ntp/roc/twel...
      NTP document

      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.

      3 Replies
      1. re: paulj
        paulj Nov 17, 2013 08:55 AM

        Regarding coffee:
        "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"

        1. re: paulj
          babette feasts Nov 17, 2013 04:58 PM

          The Maillard reaction, otherwise known as what makes food taste good...

          1. re: babette feasts
            paulj Nov 17, 2013 05:18 PM

            Maillard reactions - there are many. All involve (by definition I think) an amino acid and a reducing sugar. The focus here is on one particular amino acid, and its product.

        2. y
          youareabunny Nov 17, 2013 10:44 AM

          I'll take my chances with the brown

           
          1. coney with everything Nov 18, 2013 05:15 AM

            "brown food tastes good"
            -Ann Burrell

            1. tcamp Nov 18, 2013 06:53 AM

              I'm just going to pretend I never read this. Life without browned potatoes would not, IMO, be worth living.

              1. ChefJune Nov 18, 2013 10:30 AM

                If the FDA wants to help us avoid cancer, they need to ban the pesticides they now are so in favor of. :p

                2 Replies
                1. re: ChefJune
                  paulj Nov 21, 2013 01:21 PM

                  Studies like this:
                  http://toxnet.nlm.nih.gov/cpdb/pdfs/h...
                  probably are why FDA does not take a blanket approach to pesticides.

                  1. re: ChefJune
                    drongo Nov 21, 2013 03:24 PM

                    Pesticides are approved (or not approved) by EPA not FDA http://www.epa.gov/pesticides/factshe...

                  2. elegraph Nov 18, 2013 04:43 PM

                    From what I've read, we would need to consume astronomical amounts of acrylamide to develop cancer from it.

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