Tag: Risk mitigation

According to the Food and Drug Administration (FDA), frying potatoes is one of the cooking methods that can cause the highest formation of acrylamide, a potentially harmful chemical. This compound forms naturally during high-temperature cooking in many starchy foods, raising important questions about its risks and how to manage them. So, does frying potatoes produce acrylamide, and what steps can you take to minimize your exposure?

The World Health Organization's IARC classifies processed meats as a definite cause of cancer. While the quest for what meat does not have carcinogens involves nuanced risks, understanding the differences between meat types and preparation methods is key to minimizing exposure.