So the debate has raged on for over 10 years now since the Swedish researchers discovered it back in 2002. Anyone here worried about it? Has anyone avoided things such as fries or toast for example because of this?
Acrylamide:
"Researchers in Europe and the United States have found acrylamide in certain foods that were heated to a temperature above 120 degrees Celsius (248 degrees Fahrenheit), but not in foods prepared below this temperature (1). Potato chips and French fries were found to contain higher levels of acrylamide compared with other foods (2). The World Health Organization and the Food and Agriculture Organization of the United Nations stated that the levels of acrylamide in foods pose a “major concern” and that more research is needed to determine the risk of dietary acrylamide exposure"
Source:
http://www.cancer.gov/cancertopics/f...lamide-in-food
Interesting article:
http://www.foodnavigator.com/Legisla...st-EFSA-report
Acrylamide:
"Researchers in Europe and the United States have found acrylamide in certain foods that were heated to a temperature above 120 degrees Celsius (248 degrees Fahrenheit), but not in foods prepared below this temperature (1). Potato chips and French fries were found to contain higher levels of acrylamide compared with other foods (2). The World Health Organization and the Food and Agriculture Organization of the United Nations stated that the levels of acrylamide in foods pose a “major concern” and that more research is needed to determine the risk of dietary acrylamide exposure"
Source:
http://www.cancer.gov/cancertopics/f...lamide-in-food
Interesting article:
http://www.foodnavigator.com/Legisla...st-EFSA-report
