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Nov 17, 2013 07:16 AM

Avoid browned plant-derived foods says the FDA

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.

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    1. '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
      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

        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

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

          1. re: babette feasts

            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. The original comment has been removed
          1. I'll take my chances with the brown