Acrylamides are found in foods such as potato chips, cookies and crusty bread, and is created when specific amino acids such as asparagines and sugars reach high temperatures while being cooked, a process known as the Maillard reaction.
The carcinogen first began to gain notoriety in 2002 when Swedish Food Administration scientists reported unexpectedly high levels of it in foods with high levels of carbohydrates. This latest research, published in the Journal of Agricultural and Food Chemistry, is part of a food industry initiative to reduce acrylamides in foods by analyzing the source ingredients.
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