Gilding instead of charring: questions and answers about acrylamide in food

Updated FAQ of 26 August 2024

Fundamentally revised version of the version dated 24 August 2011

In connection with the health assessment of acrylamide, the institute is receiving inquiries about the intake and effects of acrylamide and estimation of the risk potentially posed to consumers through the consumption of foods containing acrylamide as a heat-induced contaminant. The BfRshort forGerman Federal Institute for Risk Assessment has listed and answered the most frequently asked questions in the following paragraphs. For any questions not listed below, particularly those concerning the acrylamide content of specific foods and the possibilities for reducing the formation of acrylamide in private households by means of appropriate food preparation methods, we refer to the External Link:aid homepage (in german) and aid information brochure "Acrylamide - 10 Questions, 10 Answers".