An ingredient acrylamide, found in many fried foods, could be harmful for health, according to the FDA.
Acrylamide forms in many plant-based foods while they are cooked at high-temperatures, like frying or baking; it's often found in French fries, cereals, crackers and many other food products, Fox News reported.
Dietary Acrylamide Not Linked With Increased Lung Cancer Risk in Men
Dietary acrylamide was not associated with an increased risk of lung cancer, according to data from a large prospective case-cohort study in the April 28 online issue of the Journal
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According to a recent report on the FDA website, studies have found that high levels of acrylamide could raise cancer risk among animals - and many experts believe that the risk could translate to humans as well.
The chemical was first discovered in 2002. According to the FDA, acrylamide forms from sugars and an amino acid that are naturally found in food.
Source: ANI
Source: ANI
Study Finds Ways To Reduce Acrylamide Levels in French Fries
A new study has found the process for preparing frozen, par-fried potato stripscan influence the formation of acrylamide in the fries that people eat.
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