Before April 2002, it was not common knowledge that acrylamides were formed naturally in foods. However, relatively low levels were always found in the foods which scientists studied to determine how much acrylamides they contained and if they are harmful to human beings.

So far, acrylamides have not only been shown to be formed particularly in starchy foods like potatoes and pasta. It was shown that the longer the foods are cooked at high temperatures, the more of the acrylamides are formed. It is, however, uncertain how they are formed in foods.

Although known to be toxic to human beings, acrylamides have some beneficial uses such as their use in the treatment of drinking and waste water.

Further research is being conducted to determine the levels of this chemical in many foods among other things.