FDA releases final guidance on acrylamide

March 10, 2016

The U.S. Food and Drug Administration (FDA) issued final guidance to the food industry to help growers, manufacturers, and foodservice operators reduce acrylamide levels in certain foods. The guidance recommends that companies be aware of the levels of acrylamide in the foods they produce and consider adopting approaches, if feasible, that reduce acrylamide in their products; it also provides steps that these groups may use to achieve that reduction.

The nonbinding guidance focuses on raw materials, processing practices, and ingredients pertaining to potato-based foods (such as french fries and potato chips), cereal-based foods (such as cookies, crackers, breakfast cereals, and toasted bread), and coffee, all of which are sources of acrylamide exposure.

The FDA also advises consumers to adopt a healthy eating plan, consistent with the Dietary Guidelines for Americans, that:

  • Emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products;
  • Includes lean meats, poultry, fish, beans, eggs, and nuts; and
  • Limits saturated fats, trans fats, cholesterol, salt (sodium) and added sugars.