Acrylamide in food may cause cancer

the ONA take:

In a draft opinion, the European Food Safety Authority (EFSA) has stated that it has confirmed previous evidence that consuming acrylamide can increase the risk of developing certain types of cancer.

When certain foods (primarily starches) are browned by being cooked above 248 degrees Fahrenheit (approximately 120 degrees Celsius) the resulting chemical reach creates acrylamide. French fries and other cooked products high in starch, such as breads or similar foods, can contain acrylamide after preparation. When acrylamide is consumed, the resulting metabolic process produces glycidamide, which may be a likely cause of gene mutations and tumors observed in previous studies.

The EFSA panel reported that formation of glycidamide related to acrylamide toxicity , per animal studies, can be linked to carcinogenicity, damage to male reproductive processes, and neurotoxicity. The panel also feels acrylamide can potentially cause nerve system damage and pre- and post-developmental damage.

Acrylamide in food may cause cancer
Acrylamide in food may cause cancer
A draft opinion written by the European Food Safety Authority says that it has "confirmed previous evaluations" that eating acrylamide in food increases the risk of developing certain cancers. The post Acrylamide in Food Most Likely Causes Cancer, Says European Food Safety Authority appeared first on Organic Authority.
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