You signed in with another tab or window. Reload to refresh your session.You signed out in another tab or window. Reload to refresh your session.You switched accounts on another tab or window. Reload to refresh your session.Dismiss alert
As far as I know, acrylamide is not actually contained by raw ingredients like potatoes. Rather, it is a result of preparing the food. A German site says that simply cooking (or steaming) potatoes does not create any acrylamide, but deep-frying them does. Seems like a blanket warning for everything that has a lot of starch that could have unintended consequences.
Who for
What
Categories of products rich in starch (like potatoes or coffee) contain Acrylamide, which is on the IARC list of potentially cancerogen substances.
Why
Part of
The text was updated successfully, but these errors were encountered: