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, 2026Specimen 0180Acrylamide
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
Sources & references
Last researched: July 7, 2026
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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