HealthAugust 24, 2026

acrylamide

uh-KRIL-uh-mide

Definition

A chemical compound that forms naturally in starchy foods during high-temperature cooking, which health regulators are seeking to limit due to potential health risks.

Etymology

The word is a chemical compound name derived from acrylic acid and amide, combining the roots of these substances to describe the specific molecular structure.

In the news

The article discusses upcoming EU regulations intended to control the levels of acrylamide in bakery products, highlighting it as a significant food-safety priority for manufacturers.

EU set to tighten acrylamide rules

Read the full article ↗

Food and Drink Technology

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