I recently read about acrylamide in dark roast coffee and crackers. Can you tell me more aboute acrylamide in foods.

Your highest-risk foods for acrylamide exposure fall into three basic categories: (1) fried, processed foods like potato chips and french fries; (2) baked snack foods containing wheat and sugar, including cookies and crackers; and (3) processed foods involving toasted grains, including toasted wheat cereals, and roasted grain-based coffee substitutes. Roasted cocoa beans (and the chocolate made from them), some dehydrated soup mixes, and some canned black pitted olives can also fall into this higher-risk category in terms of acrylamide exposure.

If you want to minimize your exposure to dietary acrylamide, you'll need to restrict your intake of the above foods in order to stay well under the EPA reference dose maximum safety level of 2 micrograms per kilogram of body weight (or about 140 micrograms for a person weighing 150 pounds). With healthy intake of cruciferous vegetables like broccoli and Brussels sprouts, as well as onions, garlic, red peppers, and other foods, you may also be able to help your body detoxify some of the acrylamide you do consume by providing your detox system with a better supply of the amino acid cysteine that can help build your glutathione reserves and help you neutralize unwanted acrylamide.

You can learn more from this article on our website: What is acrylamide and how is it involved with food and health?

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