Studies are underway to better understand how acrylamide forms in some overcooked foods and how consumers may be affected by home cooking practices.
Source: tatoeba (10834855)
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Studies are underway to better understand how acrylamide forms in some overcooked foods and how consumers may be affected by home cooking practices.
Source: tatoeba (10834855)
The danger, say regulators, is posed when starchy foods are browned to a crisp or possibly even burned. The concern is a chemical called acrylamide, a possible cancer-causing substance, that is produced naturally in food during cooking at high temperatures.
Source: tatoeba (12257427)
Data sourced from Wiktionary, WordNet, CMU, and other open linguistic databases. Updated March 2026.