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Acrylamide
Jakukyo Friel edited this page Jan 4, 2015
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The discovery of acrylamide in some cooked starchy foods in 2002 prompted concerns about the carcinogenicity of those foods. As of 2014 it is still not clear whether acrylamide consumption affects people's risk of getting cancer.
Xu, Y; Cui, B; Ran, R; Liu, Y; Chen, H; Kai, G; Shi, J (Apr 5, 2014). "Risk assessment, formation, and mitigation of dietary acrylamide: Current status and future prospects.". Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association 69C: 1–12. doi:10.1016/j.fct.2014.03.037. PMID 24713263. Retrieved 28 April 2014