Scientists are warning people about a chemical produced when cooking several popular family foods. They say it may increase your risk of having a heart attack and stroke by 60%. Known as Acrylamide, it is produced when foods such as potatoes, bread, and coffee are heated. It is common in burnt carbohydrates and caused by a reaction between heat and natural sugars that results in browning.
The Effects of Acrylamide
Acrylamide is found in meals produced through industrial cooking, which includes ultra-processed foods, as well as certain cosmetics and cigarettes. For years, there have been concerns that acrylamide can produce reactions in the body that could potentially result in cancer. However, a team of Spanish researchers has discovered another potential risk from acrylamide intake: cardiovascular disease.
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