Reducing your acrylamide intake

By Jennifer Bowden In Nutrition

Print Share
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. ...

NZ Listener print only subscriptions & digital only subscriptions

NZ Listener subscriptions;

Print subscriptions: To receive the NZ Listener in your mailbox each week click here.

Digital subscriptions: We now have the NZ Listener weekly edition as a digital reader version via the Zinio digital platform – read the latest edition on your computer or via the Zinio app on your tablet.  To find our more click here.

Archive content: If you’re interested in accessing archive content, please contact our NZ Listener helpdesk contact us.  We endeavor to get back to you within 5 working days.

Locked content: If you have an archive content login, please login to view and unlock content, for more information regarding locked content please read our NZ Listener FAQ’s

Any queries regarding access please contact our NZ Listener helpdesk contact us.

More by Jennifer Bowden

Switch to our mobile site