The Lab
Specimen No. 0180
AvoidSyntheticfood packaging contaminants

Acrylamide

A compound that forms when starchy foods are cooked at high temperatures (the Maillard reaction), found in items like fries, chips, bread crust, and roasted coffee. IARC classifies it as a Group 2A probable carcinogen.

high confidence
Researched July 7, 2026

Concerns

  • IARC Group 2A probable carcinogen; forms from asparagine and reducing sugars above 120°C (the Maillard reaction); a recognized neurotoxin; epidemiological studies show a possible cancer signal in humans

Regulatory flags

  • IARC Class: Gr2A
  • EDC Status: None
  • Regulatory: US: no action limit; EU: benchmark levels; FDA: voluntary guidance only
  • Evidence Grade: A

Commonly found in

French fries, potato chips, bread crust, roasted coffee, breakfast cereals

Research disclaimer: This rating is based on available peer-reviewed research and regulatory assessments at the time of publication. It is not medical advice. Consult a qualified professional for personal health or skin concerns.

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LabelCleared verdict badge: Acrylamide — Avoid
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