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EFSA has finally confirmed the carcinogenic effect of acrylamide

In 2002, acrylamide was detected for the first time in starchy, baked and fried food products. By now the strong suspicion, that this by-product of the Maillard reaction is carcinogenic, has turned into certainty. EFSA confirmed the carcinogenic effect of acrylamide in a 300-page expert report. In a consumer-friendly and clear FAQ document, EFSA explains the background and possible countermeasures. The corresponding links to this information are available on the right-hand side of the article.