Polyacrylamide is of low toxicity but its precursor acrylamide is a neurotoxin and carcinogen. Thus, concerns naturally center on the possibility that polyacrylamide is contaminated with acrylamide. Considerable effort is made to scavenge traces of acrylamide from the polymer intended for use near food.

Additionally, there are concerns that polyacrylamide may de-polymerise to form acrylamide. Under conditions typical for cooking,