Acrylamide can form naturally from chemical reactions in certain types of starchy foods, after cooking at high temperatures. Some foods with higher levels of acrylamide include French fries, potato chips , foods made from grains (such as breakfast cereals, cookies, and toast), and coffee.
11 февр. 2019 г.
3 мар. 2023 г. · Acrylamide is a chemical compound that forms naturally in certain foods during cooking processes and has been linked to cancer in animal studies ... |
4 мар. 2022 г. · That means acrylamide is in the crunch of potato chips, the crispy edges of French fries, and in toasted snacks and rich roasted coffees. |
In recent studies, acrylamide levels were found to be 779–1299 μg/kg in French fries [12], and 211–3515 μg/kg [13] in potato chips, which is quite high compared ... |
The most recent data, as compared to earlier sampling, indicate significant decreases in acrylamide concentrations in potato chips and crackers. |
25 нояб. 2019 г. · Of the foods tested by Health Canada, potato chips and french fries tended to contain the most acrylamide, while lower levels were found in soft ... |
Sweet potato chips exhibited the highest acrylamide content (2342 µg/kg), followed by carrot (1279 µg/kg), beetroot (947 µg/kg) and potato chips (524 µg/kg). |
If you cook the following types of foods, you should put in place practical steps to reduce acrylamide. Raw potato products such as chips, French fries, other ... |
Acrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with ... |
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