First found in food in 2002, acrylamide is a natural byproduct formed when foods high in starch and carbohydrates are cooked at high temperatures. It was originally feared to be a carcinogen, however ongoing research has found that in low doses, such as those found in fried or broiled foods, acrylamide does not pose a threat.
Source:www.chemistry.org/portal/a/c/s/1/home.html
Source:www.chemistry.org/portal/a/c/s/1/home.html
