The chemical compound produced in French fries at high temperatures and classified as a probable carcinogen is acrylamide. It forms mainly when starchy foods such as potatoes are fried, baked, or roasted until they become browned.
Acrylamide is produced through chemical reactions involving the amino acid asparagine and reducing sugars such as glucose and fructose. These reactions are part of the Maillard reaction, the same broad process responsible for the appealing browned color, toasted aromas, and savory flavors of cooked food. Acrylamide formation generally becomes more significant above about 120°C, especially as cooking continues and moisture falls.
The compound was detected in cooked foods in 2002, prompting major food-safety research. International agencies classify acrylamide as a probable human carcinogen based largely on laboratory evidence, but research has not established that ordinary dietary exposure causes cancer in humans. Acrylamide is also found in potato chips, toast, coffee, and some roasted foods. The distractor “Acrylimide” is a misspelling; the correct chemical name is acrylamide.