This news update discussing Acrylamide Formation is brought to you by Time.com.
The crispy brown crust that forms on your french fries or toast? Those are hot spots for a chemical called acrylamide, which forms when the sugars and amino acids found naturally in foods like potatoes and cereal grains are cooked at temperatures above 150 degrees. It’s present in cookies, crackers, coffee and some baby food that contains processed bran. And according to a new report from the European Food Safety Authority (EFSA), it’s a public health concern.
While people exposed to the chemical in an industrial setting have suffered from nervous system issues like muscle weakness or limb numbness, that has little to do with your diet. “That was through skin exposure to high levels of acrylamide, not food consumption,” stresses Marco Binaglia, a scientist who helped draft the EFSA report.
Despite all the unknowns, if you want to reduce your potential risk by cutting out the chemical from your diet, the ACS recommends boiling potatoes, which results in less acrylamide formation than roasting or frying. They also suggest lightly toasting your breads—no dark spots.
For more information on Acrylamide Formation, please visit the Time.com link above. Please contact Nexreg for MSDS services.
