What Foods Are Most Likely to Form Acrylamide?
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4 min read
According to the Food Standards Agency, acrylamide is a chemical substance formed when starchy foods are cooked at high temperatures, typically above 120°C. It is not intentionally added to food but occurs naturally through a chemical reaction between sugars and the amino acid asparagine, known as the Maillard reaction. Understanding which foods are most susceptible is the first step toward minimizing your dietary intake.
