date:Jul 04, 2014
EFSA has confirmed previous evaluations that, based on animal studies, acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups. Acrylamide in food is produced by the same chemical reaction that browns food also making it tastier during everyday high temperature (+150C) cooking in the home, catering and food manufacturing. Coffee, fried potato products, biscuits, crackers and crisp breads, soft bread and certain baby foods are important dietary sou