Acrylamide is a chemical that forms when starchy foods like bread, biscuits, and potatoes, are cooked at high temperatures through frying, baking, roasting, or toasting. It develops as part of the natural browning process that gives foods their appealing colour and flavour. However, studies have shown that high levels of acrylamide can cause cancer in animals. Although the link between acrylamide and cancer in humans is not yet conclusive, it is advisable to take precautions by reducing dietary exposure.
https://www.eufic.org/en/food-safety/artic...
Posted By: How May I Help You NC
Sunday, March 15th 2026 at 12:26PM
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