FDA Has A New Warning About Overcooking Your French Fries
New FDA guidelines describe how acrylamide, a potentially harmful chemical, can form when certain foods are cooked at high temperatures.By Christian Bryant | March 11, 2016
The Food and Drug Administration has issued new guidelines to reduce a potentially cancerous chemical that can form when certain foods are cooked at high temperatures.
The chemical acrylamide might not sound familiar, but where it's found might. Acrylamide has been known to primarily form in potato products, like French fries and potato chips, but it can also form in grain-based foods, breakfast cereals and toasted bread.
Acrylamide was first discovered in 2002, and it can form when foods are cooked at high temperatures — think frying or baking.