On September 16, 2024, the German Federal Institute for Risk Assessment (BfR) released a report stating that it found high levels of acrylamide in a variety of food products such as potato chips, potato products, cereal baked goods, coffee, etc., with the highest acrylamide levels found in vegetable chips in particular.

Germany analyzed the acrylamide content of 230 food products, and found that the highest acrylamide content was found in vegetable potato chips (1,430 μg/kg), followed by potato scones (558 μg/kg) and fried potatoes (450 μg/kg). Potato chips contained 190 μg/kg, while French fries and sweet potato fries contained high levels of acrylamide. The German side concluded that consumers' choice of food prepared by different cooking methods could affect their intake of acrylamide.

Acrylamide is an organic compound that damages the human nervous system and is a by-product of the “Meladic reaction” that occurs in food. The stronger the flavor, the higher the acrylamide production. On October 27, 2017, the World Health Organization's International Agency for Research on Cancer published a list of carcinogens: acrylamide is in the 2A group of carcinogens.”