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.
So should you worry?
Here’s what scientists know now: Lab studies involving animals have shown that diets loaded with acrylamide can cause DNA mutations that increase the risk of tumor growth and the spread of cancer cells. But studies involving people have produced “limited and inconsistent evidence” when it comes to the ties between acrylamide and cancer, the EFSA says.
While people exposed to the chemical in an industrial setting have suffered from…
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