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What do Breakfast Cereals and Fried Chicken Have in Common?

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Acrylamide is a known toxin and a probable carcinogen; in 2002 it was discovered that acrylamide is present in starchy foods cooked at high heat (such as French fries, breakfast cereals, chips, and crackers). Dr. Ferreri discusses the research on acrylamide and cancer risk and offers strategies to reduce acrylamide formation when cooking.

 
 

(55 minutes)