date:Jun 16, 2015
high-temperature cooking, such as frying, roasting and baking. The main chemical process that causes this is known as the Maillard reaction; it is the same reaction that browns food and affects its taste. Acrylamide in food, such as French fries, coffee, cookies, crackers and breads, is a concern because its has been deemed a substance reasonably anticipated to be a human carcinogen. Evidence from animal studies shows acrylamide and its metabolite glycidamide are genotoxic and carcinogenic, whi