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What Is and Isnt Being Done to Lower Acrylamide Levels in Food After testing thousands of food samples for acrylamide between 2002 and 2015, the FDA concluded that "the continued presence of acrylamide in food suggests efforts to reduce acrylamide should continue." In 2016, the agency issued guidance to the food industry on ways to reduce acrylamide levels (by, for instance, frying potatoes at lower temperatures and for shorter times), noting that doing so may mitigate potential human health risks from exposure to acrylamide. These mitigation measures are entirely voluntary

Drinking caffeinated beverages late in the day can interfere with falling asleep and reduce the quality of sleep, leading to fatigue and decreased cognitive performance the next day

PMID 16955884