How Your Crispy Sourdough Bread and Baked Potatoes Hide a Health Risk

Acrylamide, a chemical that forms in starchy foods cooked at high temperatures, has raised concerns about long-term health risks. While the compound appears in everything from crispy sourdough bread crusts to fried potatoes, experts note that the cancer risk comes from repeated exposure over time—not from a single meal. Recent trends, like the rise of homemade sourdough bread during the pandemic, have also put a spotlight on how baking methods affect acrylamide levels.

Acrylamide develops when starchy foods are fried, baked, or roasted above 120°C. The darker and crisper the sourdough bread or baked potato, the higher the levels tend to be. Vegetable chips contain the most acrylamide, followed by potato pancakes and fried potatoes. Baked goods, in contrast, generally show lower concentrations than fried ones.

In Switzerland, authorities have set benchmark limits for sourdough bread: 50 micrograms per kilogram for wheat-based loaves and 100 micrograms for non-wheat varieties. Commercial bakeries often avoid baking sourdough bread too dark, as customers prefer lighter crusts. Meanwhile, sourdough—known for its moist interior, large air pockets, and crisp crust—gained popularity during the COVID-19 lockdowns, though its acrylamide content depends on baking time and temperature.

Choosing the right potato variety can also cut acrylamide in dishes like rösti. While no German bakeries are publicly confirmed to offer sourdough below 50 µg/kg as of January 2026, some EU brands and organic producers provide low-acrylamide options. General EU benchmarks allow up to 350 µg/kg for rye sourdough, but testing is needed to verify exact levels.

The cancer risk from acrylamide remains lower than that of smoking, but long-term exposure still matters. Authorities and bakers continue to balance consumer taste with safety, adjusting recipes and cooking methods. For now, opting for lighter-coloured sourdough bread and specific potato types can help reduce intake.