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FDA recently issued draft guidelines addressing food service and manufacturers to revise their methods for producing certain types of food. In the guidelines FDA has warned of the presence of possible cancer-causing chemical known as acrylamide.

Ten years ago, researchers in Sweden first confirmed the presence of acrylamide in food. Acrylamide is a dangerous carcinogenic that is also found in the cigarette smoke.

“Reducing acrylamide in foods may mitigate potential human health risks from exposure to acrylamide,” the FDA said in the guidelines. “This guidance is intended to suggest a range of possible approaches to acrylamide reduction, and not to identify specific recommended approaches. This guidance also does not identify any specific maximum recommended level or action level for acrylamide.”

In their 37-page report named “Guidelines for Acrylamide” they hinted that people should toast bread to light color instead dark one. The government has also advised to avoid storing potatoes in refrigerator.

Using dark roast coffee beans instead the lighter roast has also been considered a healthy affair.

Acrylamide is a chemical that is used in the production of many industrial products like paper, dyes, and plastic materials. Naturally the chemical is found in starchy food when it is cooked at high-temperatures. Those food include our commonly used food items like grains, coffee, and potatoes. Potatoes are more vulnerable when used in making chips and French fries.

However the good news is acrylamide is found in neither raw not food those are boiled ore steamed. The presence or absence of acrylamide doesn’t depends on the packaging.

” The FDA’s non-binding drafty guidelines are designed to help all companies accommodate the effort to reduce levels of the substance and covers “raw materials, processing practices, and ingredients affecting potato-based foods (such as french fries and potato chips), cereal-based foods (such as cookies, crackers, breakfast cereals and toasted bread), and coffee," reads the statement by National Toxicology Program.