Acrylamide is currently defined by the World Health Organization as ‘probably carcinogenic to humans’.
This means that while no definitive proof has been found that acrylamide is carcinogenic, as a precaution, exposure to acrylamide should ideally be limited to as little as possible.
The National Toxicology Program and the International Agency for Research on Cancer also considers acrylamide to be a “probable human carcinogen,” based on studies in laboratory animals given acrylamide in drinking water. However, toxicology studies have shown differences in acrylamide absorption rates between humans and rodents.
Although it is also important to determine how acrylamide is formed during the cooking process and whether it is present in foods other than those already tested. This information will enable more accurate and comprehensive estimates of dietary exposure.