5 facts about acrylamides in food

We all want to know what we’re eating is safe for us, so should we avoid foods that contain the chemical acrylamide? Dietitian Kendall Stelwagen shares the facts.

Analyzing Acrylamide: A Focus on Food Carcinogens

Process Contaminants in Food – Acrylamide

Acrylamide: the Burning Question, Analysis and Features

A Short Guide to Acrylamide in Food

Acrylamide: fried food's unwelcome ingredient

The Real Reason International Chips Have More Interesting Flavors - Eater, so american

Acrylamide infographic: How to reduce acrylamide formation at home

Assessment of the acrylamide bioaccessibility in cereal and potato-based foods after in vitro digestion - ScienceDirect

Heading for burnout: why the food industry and regulators need to wake up to the acrylamide crisis • Changing Markets

Browned toast and potatoes are 'potential cancer risk', say food scientists - BBC News

The truth about toast and other cancer-linked foods - BBC News

Is Acrylamide in Food Dangerous?