Sentences with word «acrylamide»

McCain Foods is committed to continuing efforts to reduce the formation of acrylamide in our products by monitoring the latest research and assessing applicability.

Studies have shown that using different varieties of certain crops, changing temperatures of food storage and processing, and other food handling practices can lower levels of acrylamide in food.

Casado FJ and Montano A. Influence of processing conditions on acrylamide content in black ripe olives.

Palazoğlu TK, Savran D, Gökmen V. Effect of cooking method (baking compared with frying) on acrylamide level of potato chips.

It's common for fried foods to form acrylamide in this way, even when there is little sugar found in the foods, no sugar added during frying, and little breakdown of starch into sugar.

Frying and even baking and broiling carbohydrates creates a carcinogenic chemical called acrylamide in the food.

«In potatoes, wheat and rye, we've identified varieties that have low potential for acrylamide formation — that's something that the food industry can make use of already.

National health watchdog launches legal action to eliminate the health threat to children from acrylamide in animal crackers and ginger snaps

Potatoes and some cereals contain lots of asparagine, and French fries, potato chips, and crackers figure prominently among foods with high acrylamide content.

The Council for Education and Research on Toxics — the group behind the lawsuit — wanted to penalize companies for not warning customers that coffee contains acrylamide, a chemical that California lists as one «known to cause cancer.»

Frutarom Food Protection Solutions offers its all - natural, high - antioxidant solution for reducing acrylamides in heat - processed foods, decreasing oxidation and extending shelf life.

Again, you might hypothesize that a glass of red wine and the antioxidants within can help protect against the effects of foods with Acrylamides.

The field trials are part of TSL's Potato Partnership Project to develop a Maris Piper potato that is blight and nematode resistant, bruises less and produces less acrylamide when cooked at high temperatures.

The reaction is what gives fried potatoes their prized flavor and color, but it is also what produces acrylamide.

One final plus from frying things in coconut flour instead of a grain flour is that you avoid creating acrylamide.

Children who eat just one and a half boxes of animal crackers a year would exceed the annual safety standard for acrylamide exposure under California law.

This introduces health risks from carcinogenic acrylamides in addition to the free radicals from the heated oil.

Plus, as the companies pointed out in their filing, there's no known way to make coffee without acrylamide.

What's most important to realize is that the longer and higher you cook starchy foods at temperatures above 250 F / 121 C, the more acrylamide is produced.

The chemical poses particular threats to young children: given their smaller size and the types of foods they consume, they typically take in twice as much acrylamide, per pound of body weight, as adults.

Particular attention will be paid to those foods in which acrylamide formation has been found to reach health concerning levels.

Scientists must also learn how acrylamide is metabolized in the human body and what health risk it poses.

«Certain foods and beverages sold or served here can expose you to chemicals including acrylamide in many fried or baked foods, and mercury in fish, which are known to the State of California to cause cancer and birth defects or other reproductive harm.»

In pregnant women, higher levels of dietary acrylamide have been linked to reduced birth weight and head circumference, key indicators of a child's future health.

Of particular interest were the feelings behind their perceptions of the food contact substance Bisphenol A (BPA), the heat - formed compound acrylamide, and a chemical commonly found in soil, arsenic.

Acrylamide does pose risks to humans, as industrial accidents when people have inhaled large quantities of it have shown.

Besides avoiding acrylamide you'll be missing out the unwanted fats as well.

High - temperature cooking methods, such as frying, baking, or broiling, have been found to produce the most acrylamides, while boiling and steaming produce far less.

Also, the formation of acrylamides at high temperatures is a serious concern.

Aside from making the spuds more hardy, the DNA splicing also lowers the amount of acrylamide by 50 to 75 %, according to Simplot, which is one of McDonald's biggest suppliers.

The coffee industry has contended that it is impossible to eliminate acrylamide without affecting flavour, and that the exposure is harmless to consumers.

Wang said the group hopes to identify genes that are related to lower acrylamide in certain fried potatoes.

The ultimate goal, says Mottram, is to find ways of minimizing acrylamide while maintaining flavor and color.

Plus, deep fried potatoes build up dangerous acrylamides from the frying oil reacting with the starch, and these compounds are carcinogenic.

Specifically, SUPERB homed in on 44 foods known to have high concentrations of toxic compounds: metals, arsenic, lead, and mercury; pesticides chlorpyrifos, permethrin, and endosulfan; persistent organic pollutants dioxin, DDT, dieldrin, and chlordane; and the food processing byproduct acrylamide.

Acrylamide naturally forms when plants and grains are cooked at high temperatures.

While some research has linked acrylamide to kidney, endometrial and ovarian cancer, the American Cancer Society website notes that the results have been mixed and have relied on questionnaires that may not accurately reflect people's diets.

Anything that is fried, even vegetables, has the issue of trans fat and the potent cancer - causing substance acrylamide.

To keep acrylamide under control, we roast dandelion roots at around 230 degrees fahrenheit.

This is likely because acrylamide either increases estrogen levels, or up - regulates estrogen receptors in breast tissue.

Therefore we have evidence that raspberry consumption can provide antioxidant defences against a wide variety of toxins, not just acrylamide.

Animal studies have shown that putting acrylamide in drinking water can give rats and mice cancer.