Analysis: Food Insight looks at acrylamide science

Studies of acrylamide, a naturally occurring compound that forms when certain foods are heated or cooked, suggest it can be harmful to reproductive and development processes in tests on animals, but researchers express doubt that the same results are to be found in humans. Food companies are now working on ways to reduce the substance in their products, but the FDA urges consumers to focus on eating a balanced diet rather than worrying about trace amounts of acrylamide.

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International Food Information Council (Washington, D.C.)

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