Processing, fries, chips

UK: Government issues advice to limit ‘cancer-causing’ toxin in food

Advice on how to limit the amount of the cancer-causing toxin acrylamide in starch-rich foods such as chips, toast, cake and coffee has been issued by the Government’s chief scientific advisor Professor Guy Poppy. Acrylamide occurs in foods cooked at very high temperatures, which causes them to brown. Coffee, fried potato products – such as chips and crisps – biscuits, crackers[Read More...]

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