Commission to investigate Swedish food study

A team of researchers headed by Margareta Törnqvist from the University of Stockholm have discovered that acrylamide, a carcinogen substance, is formed by heating starch-rich foods to high temperatures. Especially fried, oven-baked and deep-fried potato and cereal products may contain high levels of acrylamide. No acrylamide was found in boiled foodstuffs.

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