8/19/2019 Acrylamide Fact Sheet 508

1/2

 

Acrylamide andGlycidamide

Two year NTP studies of

acrylamide and glycidamide,

given in an animal’s drinking

water, found clear evidence

of carcinogenic activity in bothsexes of rats and mice, based

on tumors in multiple sites.

Headquartered at the

National Institute of Environmental

Health Sciences NIH-HHS

AcrylamideWhat is acrylamide?Acrylamide is a chemical widelyused during the manufacturingof paper, dye, and other industrialproducts. It can also be formedwhen certain foods are cooked athigh temperatures. Frying, baking,or roasting certain foods, suchas potatoes or grains, can createacrylamide. French fries and potatochips, for example, may havemeasurable acrylamide levels.

Acrylamide is also foundin cigarette smoke.

How do people get exposedto acrylamide?

Food and cigarette smokeare the major sources ofacrylamide exposure.

How does acrylamideget into foods?

When certain foods are cooked at

high temperatures, sugars, such asglucose and fructose, can react withthe free amino acid, asparagine,to form acrylamide. Acrylamideforms as part of a chemical reaction,known as the Maillard reaction,which contributes to the aroma,taste, and color of cooked foods.Acrylamide is one of the hundredsof chemicals that can form duringthe Maillard reaction.

Why did the NTP study acrylamide?

The nomination to study acrylamidecame from the U.S. Food andDrug Administration (FDA). FDAwanted high quality data fromanimal studies, to help supportrisk assessments to understand

any potential risks to humans.Acrylamide has been previouslyshown to cause several typesof cancer in animals, but moreinformation was needed to betterunderstand how acrylamide causestumors and at what doses thetumors occurred in animals.

NTP also conducted studies onglycidamide, the major metaboliteof acrylamide. When acrylamide isconsumed through food, the bodyconverts it to glycidamide. Sincethis conversion may differ amongrodent species, comparing the effectsof acrylamide and glycidamide inrats and mice provides meaningfulsupport for human healthrisk assessments.

The NTP studies on acrylamideand glycidamide were conductedat the FDA National Center forToxicological Research (NCTR),as part of an interagencycollaboration between NIEHSand FDA/NCTR.

What did the NTP studies nd?

The two-year NTP studies of

acrylamide, given in an animal’sdrinking water, found clearevidence of carcinogenic activityin male and female rats and mice, based on tumors in multiple sites.

For example, tumors were foundin the mammary and thyroid glandin female rats, and the reproductivorgans in male rats. Tumors of thelung were among those observedin mice.

Additionally, NTP conductedparallel studies on glycidamide,which was also found to be amultisite carcinogen in both maleand female rats and mice. The typeof tumors induced by glycidamidewere the same as those seen inacrylamide. Findings of clearevidence of carcinogenic activityin both sexes of rats and mice,and at multiple sites, is relativelyuncommon and indicative ofa strong carcinogenic response.

PO Box 12233 • Research Triangle Park, NC 27709

Phone: 919-541-3345 • http://ntp.niehs.nih.gov 

November 2013  Printed on recycled pape

http:///reader/full/http://ntp.niehs.nih.govhttp:///reader/full/http://ntp.niehs.nih.gov

8/19/2019 Acrylamide Fact Sheet 508

2/2

 What do the NTP studiesmean for humans?

Acrylamide is already classiedas reasonably anticipated to be a human carcinogen (see 12thReport on Carcinogens). Estimatingthe potential risks to humans,associated with dietary exposureto acrylamide, involves difcultanalyses and judgments that arewell beyond the intent of the NTPtechnical report. NTP studies willhelp FDA make better scienticassessments of the risk posedto the human population at lowlevels of exposure, and to identifyrisk management options thatmay be warranted for reducingfood-related acrylamide exposure.

Are acrylamide levels regulated?

FDA is currently developing

guidance for industry onreduction of acrylamidelevels in food products.

FDA also regulates the amount ofacrylamide in a variety of materialsthat come in contact with food.

The U.S. Environmental ProtectionAgency (EPA) regulates acrylamidelevels in drinking water.

How can I reduce my family’sexposure to acrylamide?

Adopt a healthy, balanced eatingplan that includes fruits andvegetables, lean meats, sh,high-ber grains, and beans.

The FDA offers advice forconsumers who want to reduceacrylamide in foods. See

http://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm151000.htm for moreinformation.

Other tips:

• Fry foods at 170 degrees Celsius(338 degrees Fahrenheit) or lower.

• Cook potato strips, suchas french fries, to a goldenyellow rather than a

golden brown color.• Toast bread to the lightest

color acceptable.

• Soak raw potato slices in waterfor 15-30 minutes before frying orroasting. Drain and blot dry before cooking.

• Do not store raw potatoesin the refrigerator.

http://www.cdc.gov/niosh/topics/acrylamide 

NTP Monograph on Acrylamide http://go.usa.gov/WjxT 

U.S. Environmental Protection Agency http://go.usa.gov/WjxA 

 Acrylamide

For more information on the

National Institute of

Environmental Health Sciences,

go to http://www.niehs.nih.gov.

For more

information on the

National Toxicology Program,

go to http://ntp.niehs.nih.gov.

U.S. Department of Health and Human Services

 Where can I find out moreabout acrylamide?

NTP acrylamide and glycidamide data and reports http://go.usa.gov/WZfH 

http://go.usa.gov/WDgC 

U.S. Food and Drug Administration http://www.fda.gov/food/ucm053569.htm 

Agency for Toxic Substances andDisease Registry 

http://go.usa.gov/Wjqh 

National Cancer Institute http://go.usa.gov/WjaB

National Institute for OccupationalSafety and Health 

http://ntp.niehs.nih.gov/ntp/roc/twelfth/profiles/Acrylamide.pdf#search=acrylamidehttp://ntp.niehs.nih.gov/ntp/roc/twelfth/profiles/Acrylamide.pdf#search=acrylamidehttp://ntp.niehs.nih.gov/ntp/roc/twelfth/profiles/Acrylamide.pdf#search=acrylamidehttp://ntp.niehs.nih.gov/ntp/roc/twelfth/profiles/Acrylamide.pdf#search=acrylamidehttp://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm151000.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm151000.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm151000.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm151000.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm151000.htmhttp://www.cdc.gov/niosh/topics/acrylamidehttp://go.usa.gov/WjxThttp://go.usa.gov/WjxThttp://go.usa.gov/WjxAhttp://go.usa.gov/WjxAhttp://www.niehs.nih.gov/http://ntp.niehs.nih.gov/http://ntp.niehs.nih.gov/ntp/htdocs/LT_rpts/TR575_508.pdfhttp://ntp.niehs.nih.gov/NTP/About_NTP/TRPanel/2013/October/DRAFT_TR-588.pdfhttp://ntp.niehs.nih.gov/ntp/TR575_508.pdfhttp://go.usa.gov/WZfHhttp://go.usa.gov/WDgChttp://www.fda.gov/food/ucm053569.htmhttp://www.fda.gov/food/ucm053569.htmhttp://go.usa.gov/Wjqhhttp://go.usa.gov/Wjqhhttp://go.usa.gov/Wjqhhttp://go.usa.gov/WjaBhttp://www.cdc.gov/niosh/topics/acrylamidehttp://www.cdc.gov/niosh/topics/acrylamidehttp://ntp.niehs.nih.gov/http://www.niehs.nih.gov/http://go.usa.gov/WjxAhttp://go.usa.gov/WjxAhttp://go.usa.gov/WjxThttp://go.usa.gov/WjxThttp://www.cdc.gov/niosh/topics/acrylamidehttp://www.cdc.gov/niosh/topics/acrylamidehttp://www.cdc.gov/niosh/topics/acrylamidehttp://go.usa.gov/WjaBhttp://go.usa.gov/Wjqhhttp://go.usa.gov/Wjqhhttp://go.usa.gov/Wjqhhttp://www.fda.gov/food/ucm053569.htmhttp://www.fda.gov/food/ucm053569.htmhttp://go.usa.gov/WDgChttp://go.usa.gov/WZfHhttp://ntp.niehs.nih.gov/ntp/TR575_508.pdfhttp://ntp.niehs.nih.gov/NTP/About_NTP/TRPanel/2013/October/DRAFT_TR-588.pdfhttp://ntp.niehs.nih.gov/ntp/htdocs/LT_rpts/TR575_508.pdfhttp://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm151000.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm151000.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm151000.htmhttp://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm151000.htmhttp://ntp.niehs.nih.gov/ntp/roc/twelfth/profiles/Acrylamide.pdf#search=acrylamidehttp://ntp.niehs.nih.gov/ntp/roc/twelfth/profiles/Acrylamide.pdf#search=acrylamide