4 ms·

"Although researchers are still unsure of the precise mechanisms by which acrylamide forms in foods, many believe it is a byproduct of the Maillard reaction. In

"Although researchers are still unsure of the precise mechanisms by which acrylamide forms in foods, many believe it is a byproduct of the Maillard reaction. In fried or baked goods, acrylamide may be produced by the reaction between asparagine and reducing sugars (fructose, glucose, etc.) or reactive carbonyls at temperatures above 120 °C (248 °F)." [1] And that is why California is an object of mockery by the rest of the world. [1] https://en.wikipedia.org/wiki/Acrylamide#Occurrence_in_food_and_associated_health_risks https://en.wikipedia.org/wiki/Acrylamide#Occurrence_in_food_...

deleted 4y ago
[deleted]
bialpio 4y ago
Keep reading the wiki article for proof that the concern is not CA-specific. "On April 24, 2002, the Swedish National Food Administration announced that acrylamide can be found in baked and fried starchy foods, such as potato chips, breads, and cookies. Concern was raised mainly because of the probable carcinogenic effects of acrylamide." "In 2016, the UK Food Standards Agency launched a campaign called "Go for Gold", warning of the possible cancer risk associated with cooking potatoes and other starchy foods at high temperatures." "From this, they [WHO & FAO of UN] concluded acrylamide levels in food were safe in terms of neuropathy, but raised concerns over human carcinogenicity based on known carcinogenicity in laboratory animals." The summary report for FAO/WHO consultations on acrylamide is available at http://apps.who.int/iris/handle/10665/67372 http://apps.who.int/iris/handle/10665/67372: "Risk communication The Consultation would encourage transparent and open risk assessment and risk management processes and recognises the importance of involving interested parties (consumer, industry, retail etc.) in this process at some stages. Risk communication policy could facilitate the crucial communication process between risk assessor and risk manager and among all parties involved."

deleted 4y ago

[deleted]

bialpio 4y ago

Keep reading the wiki article for proof that the concern is not CA-specific. "On April 24, 2002, the Swedish National Food Administration announced that acrylamide can be found in baked and fried starchy foods, such as potato chips, breads, and cookies. Concern was raised mainly because of the probable carcinogenic effects of acrylamide." "In 2016, the UK Food Standards Agency launched a campaign called "Go for Gold", warning of the possible cancer risk associated with cooking potatoes and other starchy foods at high temperatures." "From this, they [WHO & FAO of UN] concluded acrylamide levels in food were safe in terms of neuropathy, but raised concerns over human carcinogenicity based on known carcinogenicity in laboratory animals." The summary report for FAO/WHO consultations on acrylamide is available at http://apps.who.int/iris/handle/10665/67372 http://apps.who.int/iris/handle/10665/67372: "Risk communication The Consultation would encourage transparent and open risk assessment and risk management processes and recognises the importance of involving interested parties (consumer, industry, retail etc.) in this process at some stages. Risk communication policy could facilitate the crucial communication process between risk assessor and risk manager and among all parties involved."