Your morning coffee and toast, it seems, could be hurting you. In 2002, Swedish researchers reported that acrylamide, a chemical linked to cancer in rodents, is present in some cooked foods at surprisingly high levels. Acrylamide forms when plant-based foods rich in carbohydrates are baked, fried or roasted at high temperatures. The chemical is created as part of a browning reaction involving sugars and an amino acid called asparagine, and adds to a food's appeal by creating flavour and colour. Since acrylamide is highly water-soluble, it is absorbed from the gut and then distributed to tissues. Animal studies suggest that acrylamide has the potential to cause cancer, possibly by forming a substance called glycidamide in the body, which is widely distributed into tissues.
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