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Heat-Induced Acrylamide May Be a Primary Hazard of Processed Food

Story at-a-glance -

  • Acrylamide is a cancer-causing and potentially neurotoxic chemical and is created when primarily carbohydrate foods are cooked at high temperatures, whether baked, fried, roasted, grilled or toasted
  • Acrylamide can form in many foods cooked or processed at temperatures above 212°F (100°C), but carbohydrate-rich foods such as potato chips and French fries, are the most vulnerable to this heat-induced byproduct
  • Pet foods also contain acrylamide and heterocyclic amines—both potent carcinogens—courtesy of commercial pet food processing methods
  • Animal studies have shown that exposure to acrylamide increases the risk of several types of cancer, and the International Agency for Research on Cancer considers acrylamide a "probable human carcinogen”
  • Ideally, consume foods that are raw or minimally processed to avoid these types of toxic byproducts—the more raw food, the better

By Dr. Mercola

Approximately 90 percent of the money Americans spend on food is spent on processed foods, and food marketers do a masterful job at making it seem like fast foods and junk foods are the obvious choice.


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