Acrylamide in food: What it is & How to reduce levels

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...