[Intro] [HOOK] The next time you order your standard, venti, soy, no-foam triple morning latte, you might want to think twice. Millions of people around the world rely on coffee to get through their day, but can it be deadly? In recent years, it has become known that coffee, along with many other common foods, contains a chemical called acrylamide. Acrylamide is a natural byproduct that forms in a wide variety of foods when cooked or heated. Acrylamide is not added to food products, but when plant-based foods and foods high in carbohydrates are fried, grilled, baked, grilled or roasted at high temperatures (temperatures above 120 degrees Celsius or 248 degrees Fahrenheit), acrylamide is formed. is formed through a chemical reaction between natural sugars and an amino acid called asparagine when heated to high temperatures. The higher the temperature, the longer the cooking time, resulting in higher levels of acrylamide in the product. You might be shocked to learn about some of the most common foods containing acrylamide! Starchy foods such as potatoes and cereals have the highest potential for acrylamide production. In the typical modern diet, chips, fries, boxed cereals, crackers, baked goods such as cookies and bread (toast), chocolate, toasted nuts, canned sweet potatoes. , canned pumpkin, and even some fruits and vegetables all contain varying levels of acrylamide. It is found in 40% of the calories consumed in the average American diet. This widespread presence makes the complete elimination of acrylamide very unlikely. If you're wondering how those delicious triples, venti, s...... middle of paper ......ds were included in the study. The National Toxicology Program and the International Agency for Research on Cancer consider acrylamide to be a "probable human carcinogen", based on studies in laboratory animals given acrylamide in water. drinkable. However, toxicological studies have shown differences in acrylamide absorption rates between humans and rodents. The U.S. Environmental Protection Agency (EPA) regulates acrylamide in drinking water. The EPA has established an acceptable level of exposure to acrylamide, set low enough to account for any uncertainty in the data linking acrylamide to cancer and neurotoxic effects. The United States Food and Drug Administration regulates the amount of residual acrylamide in various food contact materials, but there are currently no guidelines governing the presence of acrylamide in the foods themselves..