Reducing your acrylamide intake

By Jennifer Bowden In Nutrition

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20th December, 2012
Acrylamide is more commonly known as an industrial chemical and for its presence in tobacco smoke. At very high levels, it can damage the nervous system in animals and humans. It is also classified as a probable human carcinogen by the International Agency for Research on Cancer. Since 2002, when Swedish researchers first discovered acrylamide in high-carbohydrate foods cooked at high temperatures, the international scientific community has tried to learn more about its effects on health. Some research suggests the low levels found in food aren’t a worry, but other studies have raised alarm. ...

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