Acrylamide: The Hidden Chemical in Crispy Foods

That crispy crunch in fries, chips, and toast might make your mouth water—but it could also carry a hidden risk. When certain starchy foods are cooked at high temperatures, they form a chemical called acrylamide.

What is Acrylamide?

Acrylamide forms naturally during the cooking process, especially in foods like:

• Potatoes (fries, chips, hash browns)

• Breads and crackers

• Cookies and baked goods

• Coffee beans during roasting

The darker and crispier the food, the more acrylamide it may contain.

Why It Matters

Animal studies link acrylamide to cancer, and while human studies are ongoing, agencies like the FDA and WHO recommend minimizing exposure as a precaution.

How to Reduce Acrylamide at Home

• Cook until golden, not brown. Lighter toast and fries have less acrylamide.

• Soak potatoes before cooking. This reduces formation.

• Choose steaming or boiling. These methods don’t form acrylamide.

• Store potatoes properly. Don’t refrigerate them—it increases acrylamide levels.

Balancing Enjoyment and Safety

You don’t have to give up fries forever—but awareness helps you enjoy them wisely and in moderation.

Holistic Health Approach

At Altair Integrative Wellness, we believe small, mindful choices add up to long-term wellness. Choosing healthier cooking methods is one way to protect your body while still enjoying your meals.

Ready to learn more about nutrition that supports your whole-body health? Call 907-357-1818 today to connect with Altair Integrative Wellness.