“In food, acrylamide forms during frying, baking or roasting,” reads the Encyclopedia Britannia. “These forms of heating initiate the Maillard reaction, in which reducing sugars (simple ...

At the top of her list: onions ... thought these may turn into cancer-causing acrylamide when the spuds were fried, roasted or baked. In 2023, the Food Standards Agency (FSA) has updated its ...

This risk can be found when cooking starchy foods, such as potatoes and bread, are cooked at high temperatures (usually above 120℃). But what is acrylamide? Acrylamide is a natural by-product of ...