Acrylamide is a chemical compound that can form in certain foods during high-temperature cooking processes, such as frying, baking, or roasting. It is primarily found in carbohydrate-rich foods ...

In experiments conducted on mice, acrylamide was found in burnt foods. It was also found that consuming 160 slices of burnt bread over a long period can harm health. Remember that the longer food ...

This risk can be found when cooking starchy foods, such as potatoes and bread, are cooked at high temperatures (usually above 120℃). But what is acrylamide? Acrylamide is a natural by-product of ...

This potentially hazardous chemical arises when starchy foods such as potatoes and bread are cooked at elevated temperatures, often exceeding 120°C. But what is acrylamide, you might wonder?

Health and safety gurus from Virtual College by Netex have flagged up a "major risk" associated with air fryers: the formation of acrylamide, a chemical that can occur when starchy foods like ...

Exposure to a common chemical found in breakfast foods could have adverse health effects. These health effects include an increase in the risk of heart attacks and strokes.

Mercosur deal exposes EU contradictions on key strategic issues, expert warns ...