Acrylamide is a chemical substance that is produced during the frying and baking of starchy foods at high temperatures.
But it is also found in tobacco smoke and coffee. Acrylamide is suspected to be carcinogenic. Read here, what foods have high acrylamide values, why this substance is dangerous and how you can avoid it.
Acrylamide in foodstuffs forms when these are heated strongly (over 120 degrees Celsius). However, only if the respective food is carbohydrate-rich, because acrylamide needs for its formation both the protein building block asparagine and sugar – and nothing else is carbohydrates.
This explains why, for example, meat, although it is sprouted, remains free from acrylamide. Chips, on the other hand, consist of potato slices, which contain both asparagine and starch. The frying process then promotes the formation of acrylamide.