[ Director: Mário Frota [ Coordenador Editorial: José Carlos Fernandes Pereira [ Fundado em 30-11-1999 [ Edição III [ Ano X

terça-feira, 7 de março de 2017

Carcinogens found in British baby food and Belgian fries

Acrylamide is a chemical compound that typically forms in food products such as potato chips, bread, biscuits, and coffee, during high-temperature processing (above 120°), including frying, baking, and roasting.
 [Lara604/Flickr]
Acrylamide is a compound that typically forms in food products such as potato chips, bread, biscuits, and coffee, during high-temperature processing (above 120°), including frying, baking, and roasting [See background].
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 High levels of acrylamide found in German gingerbread

Campaigners today (22 December) published a survey identifying high levels of the cancer-causing substance acrylamide in a range of gingerbread varieties on the German market.




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According to a study commissioned by the Changing Markets Foundation, 10% of biscuits marketed to infants and children in the UK have high levels of acrylamide.

The Changing Markets Foundation and NGO SumOfUs, looked at 48 types of biscuits, including well-known brands like Little Dish and Ella’s Kitchen.

The highest acrylamide levels were found in Little Dish biscuits, with levels almost 5 times higher than the European benchmark and 30 times higher than products with the lowest concentrations of acrylamide.
 
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