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September 2011 Issue

What You Should Know About Acrylamide

Dietary acrylamide has been a part of our diet since humans began cooking their food. A naturally occurring compound, acrylamide is found in a wide range of plant-based, high carbohydrate foods, such as cereals, breads and French fries, when they are cooked at high temperatures for long periods of time. The appealing taste and browning that result, known as the Maillard reaction, is the result of interaction between sugars and the amino acid, asparagine; with acrylamide as a byproduct.

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