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Debate Heats Up Over Acrylamide Levels In Crisps

June 19, 2023: 12:00 AM EST
Acrylamide is an ever-present ingredient in crisps, but there is evidence of a possible but unconfirmed link to cancer. Various research studies have been looking at how to reduce the amount of acrylamide resulting from deep-frying potatoes, including choosing specific varieties and storing them correctly. Acrylamide is produced when carbohydrate-heavy foods containing asparagine, an amino acid, are heated above 120 degrees C. Although there is no legal maximum level, the World Health Organisation says acrylamide levels in food are a 'major concern'. Dr Claire Knight from Cancer Research UK, however, said there is no good evidence yet that eating foods with high levels of acrylamide will increase cancer risk.
Victoria Allen , "Good news for snack lovers... crisps may be about to get healthier! Experts find way to slash levels of acrylamide when deep-frying potatoes", The Daily Mail , June 19, 2023, © Associated Newspapers Ltd
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