“`html
{
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"@type": "FAQPage",
"mainEntity":[
{
"@type": "Question",
"name": "What is acrylamide and why is it a concern?",
"acceptedAnswer": {
"@type": "answer",
"text": "Acrylamide is a chemical compound that can form in starchy foods during high-temperature cooking methods like frying, baking, or roasting[[1][]. It's a concern because it is classified as a likely carcinogen,and prolonged exposure to high concentrations may increase the risk of cancer and other health issues [[3]]."
}
},
{
"@type": "Question",
"name": "Which foods are most likely to contain high levels of acrylamide?",
"acceptedAnswer": {
"@type": "Answer",
"text": "Foods that are fried or baked at high temperatures, especially those rich in carbohydrates, are most likely to contain acrylamide. Examples include potato chips, french fries, and other deep-fried snacks [[2]]."
}
},
{
"@type": "Question",
"name": "How does baking instead of frying reduce acrylamide formation?",
"acceptedAnswer": {
"@type": "Answer",
"text": "Baking, especially with controlled temperatures, can significantly reduce or eliminate acrylamide formation compared to frying. A study by the University of Navarra Clinic found that baking potatoes instead of frying them at temperatures above 180°C resulted in undetectable or significantly reduced
