Eating fried foods in general is harmful and does not protect you against heart disease in addition to
the acrylamide exposure.
Yet, baked snack foods containing wheat and sugar — including cookies and crackers — and processed foods involving toasted grains — including toasted wheat cereals — are considered among the highest risk of foods when it comes to
acrylamide exposure.
Acrylamide has been shown to cause cancer in lab animals, but we don't know what levels of
acrylamide exposures are dangerous for humans.
Not exact matches
Last year, the FDA issued recommendations to consumers for reducing their
exposure to
acrylamide - tainted foods and released a document giving food companies guidance on how to reduce the chemical in their products.
Animal studies have shown that
exposure to
acrylamide increases the risk of several types of cancer, and the International Agency for Research on Cancer considers
acrylamide a «probable human carcinogen.»
Exposure to high levels of
acrylamide in the workplace via inhalation or the skin causes nerve damage.
If you want to minimize your
exposure to dietary
acrylamide, you'll need to restrict your intake of the above foods in order to stay well under the EPA reference dose maximum safety level of 2 micrograms per kilogram of body weight (or about 140 micrograms for a person weighing 150 pounds).
Even though our metabolic pathways can help us detoxify
acrylamide, however, we can still overload the detox capability of these pathways and put ourselves at health risk from excess
exposure to this substance.
The researchers found that family members in the study, and preschool children in particular, are at high risk for
exposure to arsenic, dieldrin, DDE (a DDT metabolite), dioxins, and
acrylamide.