Acrylamide news, articles and information:

Love coffee but not the toxicity? Minimize health risks with these tips

12/12/2013 - Coffee beverages are big business in America, generating a whopping $30 billion in annual revenue. Controversy continues to plague this beloved drink, however, with reports of toxicity stemming from dangerous growing methods and the roasting process. Then there's the addicting properties of caffeine,...

The 10 worst toxins hidden in vitamins, supplements and health foods

3/26/2013 - I'm absolutely shocked at how many people don't investigate what's really in the products they swallow. When something is sold as an herb, vitamin, superfood or supplement, they think it's automatically safe. And while the natural products industry has a truly remarkable safety record -- especially...

Potato chips, fries linked to cancer

11/1/2010 - When potato products are fried in oil at high temperatures, they produce a chemical called acrylamide that can cause cancer. And a new study in the British Journal of Cancer adds to the mounting evidence against the chemical, showing that acrylamide is associated with a 20 percent increased risk of...

Study Finds Possible Health Risk in Certain Cooked Food

3/5/2009 - ScienceDaily (Feb. 26, 2009) reports on a new study from Poland published in the American Journal of Clinical Nutrition. Marek Naruszewicz and colleagues followed participants who ingested acrylamide foods. The results suggested acrylamide, found particularly high in potato chips and French fries, may...

Go for Raw

1/6/2009 - In the world of nutrition, health and longevity we are subjected to an overload of often conflicting dietary advice. So what should we eat and what should we avoid? The more we understand about the biochemical changes any food undergoes, depending on how it has been treated, heated, processed, modified...

How to Protect Yourself From Cancer-Causing Acrylamides in the Foods You Love

11/29/2008 - Can you eat the foods you love occasionally without compromising your health? A new study shows that adding certain compounds to your diet can protect you from the harmful effects of acrylamides found in many of American's favorite foods. Acrylamides are cancer causing agents created when foods are...

Tips on Protecting Yourself From Acrylamides Lurking in the Foods You Love

11/7/2008 - Can you eat the foods you love occasionally without compromising your health? A new study shows that adding certain compounds to your diet can protect you from the harmful effects of acrylamides found in many of American's favorite foods. As published in the July 15, 2008 edition of the Journal of...

Consuming Acrylamides Boosts Kidney Cancer Rate by 59 Percent

10/23/2008 - According to a new study conducted by researchers from the Netherlands, consuming high levels of acrylamide increases people's risk of kidney cancer by 59 percent, Kidney cancer is the tenth most common cancer in the world. According to Marji McCullough, a nutritional epidemiologist for the American...

Consuming Acrylamide from Cooked Foods Boosts Ovarian Cancer Risk by 78 Percent

5/20/2008 - Women who ingest the highest levels of acrylamide in their diets may drastically increase their risk of ovarian and endometrial cancer, according to a new study published in the journal "Cancer Epidemiology, Biomarkers & Prevention." Acrylamide is a chemical produced when starchy foods are baked,...

A Little Rosemary Can Go a Long Way in Reducing Acrylamides in Food

4/18/2008 - Several animal tests have shown acrylamide to be a carcinogen, and a recent study conducted by the National Food Institute, Technical University of Denmark, has shown a positive association between acrylamide and breast cancer in humans. "Acrylamide is formed during the preparation of many ordinary...

Dried Fruit Warning: Prunes and Pears Found to Contain High Levels of Acrylamide Chemicals

2/27/2008 - A possibly carcinogenic chemical found in starchy foods cooked at high heat is also found in high quantities in dried fruit, according to a new study conducted by researchers at the Swiss Federal Institute of Technology and presented at a symposium on the chemical that took place in Boston. Acrylamide...

FDA-Approved Bacteria Blocks Acrylamide Formation in Cooked Foods

12/25/2007 - The FDA has granted Generally Recognized As Safe (GRAS) status to the use of a bacteria-derived enzyme to prevent the formation of acrylamide in cooked foods. Acrylamide is a toxic chemical that forms when starchy foods, such as grains or potatoes, are baked, fried or microwaved. The substance is...

Study: Bamboo leaf extract could block acrylamide production in cooked foods

1/23/2007 - A study published in the Journal of Agricultural and Food Chemistry shows that the formation of acrylamides in foods like potato chips and french fries may be reduced by an antioxidant-rich bamboo leaf extract. Acrylamides are chemical compounds that are thought to be carcinogenic, and form in foods...

Acrylamide content of most foods remains a mystery

1/16/2007 - Acrylamides -- a cancer-causing agent created when foods or fried or grilled -- is beginning to concern consumers. However, those concerned hard having a hard time getting a handle on the problem. Consumers are finding it impossible to get data on acrylimides in their favorite baked or fried snacks,...

Mineral depletion of soils results in higher acrylamide content of foods

11/13/2006 - A team from Reading University and Rothamsted Research in the U.K. has discovered that wheat grown from sulfur-deprived soils creates flour with high acrylamide production levels. Acrylamides are found in foods such as potato chips, cookies and crusty bread, and is created when specific amino acids...

Acrylamide content of 2,500 foods revealed in comprehensive FDA database

8/9/2006 - -- Last month the U.S. Food and Drug Administration (FDA) released a comprehensive database listing various foods' content of acrylamide -- a carcinogen created when starchy foods are cooked at high temperatures. Acrylamide has been shown to cause cancer in lab rats, and researchers from the Swedish...

Acrylamide production in foods could be slashed 40 percent by citric acid, glycine additives

7/14/2006 - Adding citric acid and glycine to foods could lessen the formation of acrylamide -- a carcinogen produced by baking, roasting, frying or toasting starchy foods -- without having a huge impact on flavor, a UK study shows. In 2002, acrylamide was found in unexpectedly high amounts in cooked, carbohydrate-rich...

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