Acrylamide: FDA Discusses Weight Loss, Cancer Risk from Chemical found in Food

Acrylamide, a chemical that's primarily been used to block polyacrylamide and acrylamide copolymers, is used mainly of industrial purposes in the creation of paper, dyes and plastics. It's also used in the treatment of drinking water, wastewater and sewage. However, this dangerous chemical can be found in traces of food packing as well, and even certain foods.

Acrylamide is an amino acid that is found in many vegetables, often potatoes, that are often present when frying, baking or broiling certain sugars . Acrylamide exposure can also be found in cigarette smoke. And unfortunately, according to the National Cancer Institute, this can increase an individual's risk for several types of cancers, via findings from previous animal-based studies.

FDA chemist Lauren Robin discusses tips for cutting down on the chemical in foods as a way to decrease your cancer risks and possibly lose weight.

According to the Grocery Manufacturers Association, acrylamide is found in 40 percent of calories consumed in the average American diet. In fact, this chemical has probably been around as long as people have been baking, toasting, frying or roasting foods. Yet it was only back in 2002 that scientists even discovered it, according to the U.S. Food and Drug Administration (FDA).

However, Robin points out that you don't have to have raw food options for meals. Preparing dishes in healthier methods can help cut down on the amount of acrylamide found in foods.

"Generally speaking, acrylamide is more likely to accumulate when cooking is done for longer periods or at higher temperatures," Robin said, via the FDA. Boiling and steaming foods typically will not form acrylamide.

For more tips on cutting down on acrylamide, click here.