[Intro] [HOOK] Next time you order your standard morning triple, venti, soy, nofoam latte, you might think twice. Millions of people around the world depend on coffee to get them through the day, but can it be deadly? In recent years it has become known that coffee, as well as many other common foods, contains a chemical known as acrylamide. Acrylamide is a natural byproduct that forms in a wide variety of foods when cooked or reheated. Acrylamide is not added to food products but when plant-based foods and carbohydrate-rich foods are fried, toasted, baked, grilled, or roasted at high temperatures (temperatures above 120 degrees Celsius or 248 degrees Fahrenheit) they forms acrylamide. it is formed through a chemical reaction between natural sugars and an amino acid called asparagine when they are heated to high temperatures. The higher the temperature and the longer the cooking time, the higher the levels of acrylamide present in the product. You may be shocked to learn about some of the most common foods that contain acrylamide! Starchy foods such as potatoes and cereals have the highest potential for acrylamide production. In the typical modern diet, potato chips, potato chips, canned cereals, crackers, baked goods such as biscuits and bread (toast), chocolate, toasted nuts, canned sweet potatoes, canned pumpkin, and even some fruits and vegetables all contain variable levels of acrylamide. It is found in 40% of calories consumed in the average American diet. This widespread presence makes it highly unlikely that acrylamide can be completely eliminated. If you're wondering how those delicious triple, twenty, s...... middle of paper ......ds were included in the study. The National Toxicology Program and the International Agency for Research on Cancer consider acrylamide a "probable human carcinogen," based on studies of laboratory animals given acrylamide in drinking water. However, toxicological studies have shown differences in acrylamide absorption rates between humans and rodents. The United States Environmental Protection Agency (EPA) regulates acrylamide in drinking water. The EPA has established an acceptable level of exposure to acrylamide, set low enough to account for any uncertainty in the data relating to acrylamide cancer and neurotoxic effects. The U.S. Food and Drug Administration regulates the amount of residual acrylamide in a variety of materials that come into contact with food, but there are currently no guidelines regulating the presence of acrylamide in the foods themselves..