Reference summary — not medical advice or a personal risk estimate.
Acrylamide
Summary
A chemical that forms when starchy foods are fried or roasted at high temperatures. Classified probably carcinogenic by IARC, but human evidence from typical diets is inconsistent.
Detail
Acrylamide forms when starchy foods (potatoes, bread) are cooked at high temperatures. IARC classifies it as Group 2A. Animal studies show increased cancer risk at high doses; epidemiological studies of typical dietary exposure in humans have produced inconsistent results. Reducing browning and avoiding overcooking lowers exposure.
Regional relevance
global
Documented in these products
Presence in a product category doesn't imply the product causes cancer. Click each to see the source and context.
Sources
Supporting sources
- ACS — ACS — Known and Probable Human Carcinogens
- EPA — US EPA — Integrated Risk Information System (IRIS) carcinogen assessments
- NTP — NTP — Report on Carcinogens (US National Toxicology Program)
- WCRF/AICR — WCRF/AICR — Diet, Nutrition, Physical Activity and Cancer: a Global Perspective (Third Expert Report)
- WCRF/AICR — WCRF — Cancer Prevention Recommendations
Consumer references
Third-party tools some readers use alongside primary evidence. Meyron doesn't endorse them; we link them because you'll otherwise hit them anyway.
- EWG Dirty Dozen (pesticide residues on produce)
Consumer ranking of produce items with the highest pesticide residues.
- California Prop 65 list
State of California's list of chemicals known to cause cancer or reproductive harm.
- Yuka (packaged-food & cosmetics scanner)
Consumer app that rates packaged-food and cosmetic products.