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Environmental Nutrition: The acrylamide-cancer link

Environmental Nutrition: The acrylamide-cancer link

Environmental Nutrition

Humans have been eating acrylamide, a chemical that forms in some foods when they are exposed to high heat, for as long as we have been cooking, but it wasn't until 2002 that its presence in foods was discovered. The Maillard reaction, a naturally occurring reaction between specific proteins and carbohydrates when heated, gives breads their golden crusts and potato chips their crispy crunch, but under certain conditions it also gives rise to acrylamide, classified as a "probable carcinogen" by the International Agency for Research on Cancer.

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Acrylamide is well...

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