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 BfR 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 aid homepage (in german) and aid information brochure "Acrylamide - 10 Questions, 10 Answers".