That Crispy Brown on Your Food? It's a Carcinogen.
NonToxCo Research
Science & Safety Team · 4/8/2026
The crispy, golden-brown crust on toast, fries, and coffee? It contains acrylamide, a chemical classified as a probable human carcinogen.
How Cooking Creates a Carcinogen
A 2026 review in Toxics covers the science of acrylamide in food. It forms through the Maillard reaction when starchy foods are cooked at high temperatures: frying, baking, roasting, and toasting. French fries, potato chips, bread, cereal, and coffee are all major sources.
Acrylamide is classified as a Group 2A carcinogen by the International Agency for Research on Cancer. It's been linked to cancer in animal studies, and human epidemiological data is building.
What You Can Do
Don't burn or over-brown your food. Cook at lower temperatures when possible. Soak potatoes before frying (reduces acrylamide formation). Choose boiling or steaming over frying. Browse non-toxic kitchen alternatives for healthier cooking tools.
Source: Törős et al. (2026). Toxics.