Acrylamide is a chemical formed when frying, roasting, grilling or baking carbohydrate-rich foods at temperatures above 120°C. Acrylamide is thus found in a number of foods, such as bread, crisps, ...

Manufacturers should favour reduced sugar potatoes, specific storage temperatures and use acrylamide-cutting enzymes to reduce levels of the possible carcinogen, according to one expert. The EU ...

Acrylamide, a widely-used synthetic chemical that some studies have linked to cancer and neurological damage, has recently been shown to occur naturally in an increasing number of foods ranging from ...

Acrylamide is classified by the International Agency for Research on Cancer (IARC) as a probable human carcinogen (IARC, 1994). In April 2002, a Swedish food survey created international public health ...

Almost one in five potato crisp varieties available from retail food outlets in the UK have high levels of acrylamide, a known carcinogen, according to a report. Tests carried out on 92 potato snacks ...

You probably walk past your pantry every day without giving it a second thought. Shelves full of rice, nuts, cooking oil, ...

Acrylamide, a probable human carcinogen, was detected in various heat-treated foods such as French fries and potato crisps. Recently, positive associations have been found between dietary acrylamide ...

Scientists have produced acrylamide for decades — but the compound has only attracted widespread attention in the last decade. To the vast majority of Canadians, acrylamide meant nothing, until ...

Advice on how to limit the amount of the cancer-causing toxin acrylamide in starch-rich foods such as chips, toast, cake and coffee has been issued by the Government’s chief scientific advisor ...

German scientists recently published a study implying that levels of the carcinogen acrylamide in the body might not be as strongly influenced by consumption of acrylamide-containing food as widely ...