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Is Acrylamide in Food a Cancer Risk?

Acrylamide in Food - CancerThis study was carried out by researchers from the University of Reading and the University of Leeds in the UK, and ConAgra Foods in Nebraska, US.

Acrylamide is currently defined by the World Health Organization as ‘probably carcinogenic to humans’.

This means that while no definitive proof has been found that acrylamide is carcinogenic, as a precaution, exposure to acrylamide should ideally be limited to as little as possible.

The National Toxicology Program and the International Agency for Research on Cancer also considers acrylamide to be a “probable human carcinogen,” based on studies in laboratory animals given acrylamide in drinking water. However, toxicology studies have shown differences in acrylamide absorption rates between humans and rodents.

Although it is also important to determine how acrylamide is formed during the cooking process and whether it is present in foods other than those already tested. This information will enable more accurate and comprehensive estimates of dietary exposure.

For more information about hazardous chemicals and toxic substance law, visit the website of Sadaka Associates at



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This article was written by Mark Sadaka, a seasoned trial lawyer in nationally significant cases. He fearlessly champions clients impacted by fatal or severe injuries caused by others or corporations. Renowned for his expertise in complex litigation, he's featured in books, sought after by media for interviews, and a highly sought speaker. Notably, he exclusively represents individuals facing life-changing injuries or substantial financial losses.

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