A small research-based Norwegian company has developed a method to reduce the formation of the carcinogenic compound acrylamide during industrial production of potatoes and coffee. International food ...

Dietary levels of acrylamide, the chemical compound and known carcinogen naturally produced from cooking food, cannot be shown to pose any health risk to humans, according to an expert panel organized ...

A report published last week by the European Food Safety Authority (EFSA) has found limited success in efforts to encourage voluntary food industry reductions of acrylamide in processed food products.

Yesterday the FDA released a Consumer Update suggesting that people try to reduce their consumption of a compound found in well- and over-cooked foods, called acrylamide. Apparently the offending ...

Acrylamide, the chemical compound that can cause cancer, present in french fries. Care must be taken to get around that, nutritionists say. French fries are in the spotlight for their acrylamide ...

You probably walk past your pantry every day without giving it a second thought. Shelves full of rice, nuts, cooking oil, ...

The FDA may issue stronger health warnings about acrylamide following the release of new toxicological information about the chemical, which is found in many foods when cooked at high temperatures.

If certain states have their way, your favorite snack may have an acrylamide warning. The substance has been the subject of much research after it was first discovered in food. Ways to reduce its ...

Scientists have produced acrylamide for decades — but the compound has only attracted widespread attention in the last decade. To the vast majority of Canadians, acrylamide meant nothing, until ...

Acrylamide formation does not occur in an emulsion below the temperature of 115 o C, and suggests that phenolic compounds such as trolox and gallic acid could work to reduce formation by up to 70 per ...

The study, published in the Journal of Hazardous Materials, suggests free radicals formed as oxidation products - like quinones or carbonyl compounds - from easily oxidised antioxidants may cause ...