5 facts about acrylamides in food

We all want to know what we’re eating is safe for us, so should we avoid foods that contain the chemical acrylamide? Dietitian Kendall Stelwagen shares the facts.

PDF) Analysis of acrylamide in cooked foods by liquid chromatography tandem mass spectrometry

Browned toast and potatoes are 'potential cancer risk', say food scientists - BBC News

Do McDonald's French Fries Contain a 'Cigarette Ingredient' Called 'Acrilane'?

Assessment of the acrylamide bioaccessibility in cereal and potato-based foods after in vitro digestion - ScienceDirect

What is Acrylamide and do I have to worry about it? – Knowledge

Food Safety Intelligence: Acrylamide in Food Early Warning

The Real Reason International Chips Have More Interesting Flavors - Eater, so american

Compound Interest: Chemical Concerns – Does Acrylamide in Toast & Roast Potatoes Cause Cancer?

What Is Acrylamide? – Dr. Berg

Crisp manufacturers under fire for 'carcinogenic' acrylamide levels

The Real Reason International Chips Have More Interesting Flavors - Eater, so american

Acrylamide content of collected food products from Tehran's market: a risk assessment study

Saver's Selection One Major Side Effect of Reheating Frozen Foods, Says Science, microwave dishes for heating food