Another Reason to Be Mindful of High-Heat Cooking Cooking transforms food sometimes for the better (improved digestibility, flavor, and safety), and sometimes in ways worth paying attention to. One compound that has drawn scientific interest over the past two decades is acrylamide. What Is Acrylamide? In 2002, Swedish researchers reported that cooking certain starchy foods at high temperatures typically above 120°C (248°F) can produce acrylamide. This compound forms primarily when: Natural sugars react with the amino acid asparagine High temperatures are sustained (baking, frying, roasting, toasting) Cooking times are extended Boiling and steaming which use lower temperatures generate little to no acrylamide. Where Is It Found? According to assessments from the U.S. Food and Drug Administration, acrylamide has been detected in varying amounts in foods such as: French fries and potato chips Toast and baked goods Breakfast cereals Coffee Certain crackers and s…