Scientists must also learn
how acrylamide is metabolized in the human body and what health risk it poses.
At the time,
how the acrylamide got into plant - based foods was a mystery.
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.
Related sites The WHO
acrylamide site The FDA Draft Action Plan for Acrylamide in Food An explanation of how the Maillard reaction gives cooked meat
acrylamide site The FDA Draft Action Plan for
Acrylamide in Food An explanation of how the Maillard reaction gives cooked meat
Acrylamide in Food An explanation of
how the Maillard reaction gives cooked meat its flavor
Researchers then fried some of the potatoes and observed
how much
acrylamide the potatoes formed.
First, you may have seen debate in the past about
how coffee has some compounds in it that could have negative health effects such as small amounts of
acrylamides or other possibly harmful compounds in brewed coffee.
The chart below shows just
how different asparagine is from other amino acids in its contribution to
acrylamide formation involving sugar and heat:
Barbara L. Minton, «
How to Protect Yourself From Cancer - Causing
Acrylamides in the Foods You Love», Natural News, Natural News.com, November 29, 2008.
How about the
acrylamide created when roasting the cacao?