FDA Finds Chemical In Fried Foods Linked To Cancer
The chemical called acrylamide forms in plant-based foods when they are cooked at high temperatures. It increases when they are overcooked or burned.By Collin Ruane | November 17, 2013
The FDA has a new warning tied to plant-based foods that are cooked at high temperatures. New research says those foods could possibly increase your risk for cancer.
The chemical is called acrylamide, and it develops in products like french fries, toast and even coffee when they are cooked and roasted at high temperatures. (Via WOAI)
ABC points out the longer you cook your food, the more acrylamide there will be. For example, dark brown fries could have up to three times as much acrylamide as golden brown fries.