USA: FDA tests show acrylamide levels vary widely

This article is locked. You need to be a Registered User of just-food to view this article.

Summary: New research out of the US suggests that the amount of the potentially carcinogenic substance acrylamide in fried or baked starch foods depends on the length of time for which the foods were heated. Since Swedish scientists discovered acrylamide in baked potatoes, crisps and other starchy foods cooked at high temperatures earlier this year, research authorities around the world have been conducting their own research. Read the complete article…