The Dangers of Acrylamide

9. Reducing Your Acrylamide Intake

Acrylamide levels can be reduced in some foods by changing the cooking method and adding other substances that reduce the effects of acrylamide or inhibit its formation. For example, antioxidants and flavonoids can inhibit the acrylamide build-up in caffeinated liquids like teas and coffee. The antioxidants in bamboo leaves were demonstrated to stop acrylamide formation in fried potato crisps, and blanching potatoes helps reduce the chemical by decreasing the sugars with which asparagine can react. Other ways to reduce your intake include avoiding fried, starchy foods in large quantities and drinking treated, purified water. Smokers can reduce their acrylamide levels by quitting, which has plenty of additional benefits.