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How common is acrylamide in food?

Dr. Mehmet Oz, MD
Cardiology (Cardiovascular Disease)
When acrylamide was initially discovered in food a decade ago, the FDA expressed great concern but has been essentially inactive on the issue, a stance that’s likely correlated to the scope of the problem. Any remedy would involve a huge, costly reform of the U.S. food industry’s recipes and cooking methods, which would be a colossal undertaking. The lack of regulation means that acrylamide is very common in food. Any carbohydrate that’s roasted, toasted, baked, or fried potentially contains acrylamide. The includes french fries, potato chips, crackers, toasted breakfast cereals, cookies, and bread.
This content originally appeared on doctoroz.com

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