Acrylamide is a chemical linked to cancer that naturally forms when cooking starchy foods in high-temperatures (e.g.frying potatoes). Here are two different pieces of information and recommendation about acrylamide consumption. Have a look and share your thoughts
1. Some organisation like FDA (USA Food and Drug Administration) recommend cutting down on certain fried foods because "high levels of acrylamide have been found to cause cancer in animals, and on that basis scientists believe it is likely to cause cancer in humans as well." fda.gov/ForConsumers/Consum...
2. Other organisations like FSA (UK Food Standards Agency) do not advise people to stop eating these because "Given the uncertainties in exposure and the possible exposure to sources other than food, scientists have concluded that it is not possible to draw any definitive conclusions about the cancer risks of acrylamide in food." food.gov.uk/science/acrylamide
What do you think?