German tests found high levels of acrylamide in some foods

A German study analyzed acrylamide levels in 230 types of food, revealing that vegetable chips had the highest content at 1430μg/kg, followed by potato pancakes (558μg/kg) and fried potatoes (450μg/kg). Potato chips contained 190μg/kg, with French fries and sweet potato fries also showing elevated levels. The study highlights that cooking methods impact acrylamide intake. Acrylamide, a byproduct of the Maillard reaction, is classified as a Class 2A carcinogen by the World Health Organization's International Agency for Research on Cancer.

Germany analyzed the acrylamide content in 230 kinds of food and found that the highest acrylamide content was found in vegetable chips (1430μg/kg), followed by potato pancakes (558μg/kg) and fried potatoes (450μg/kg). The content in potato chips was 190μg/kg. French fries and sweet potato fries had higher acrylamide content. The German side believes that consumers' choice of different cooking methods for cooking food can affect their intake of acrylamide. (Note: Acrylamide is an organic compound that damages the human nervous system. Acrylamide is a byproduct of the "Maillard reaction" in food. The stronger the aroma, the better. , the higher the production of acrylamide. On October 27, 2017, the World Health Organization's International Agency for ...