Food Scientists find how possible cancer chemical is formed in fried and baked foods – University of Reading
01 October 2002
Researchers at the Universities of Reading and Leeds have discovered collaboratively the chemical mechanism by which the substance acrylamide is produced when potato chips and French fries are made. The same reaction occurs when other plant-based foods are fried, baked, roasted or toasted. Concern over the presence of acrylamide stems from it being a possible cancer-promoting agent.