Acrylamide is a neurotoxin and probable carcinogen (cancer causing agent) formed when certain starchy foods, such as wheat and potatoes, are cooked at high temperatures (>248 degrees Fahrenheit).
It can also be produced when coffee and cocoa beans and buckwheat (kasha) are roasted. It is also found in surprisingly high amounts in prune juice and some types of canned olives.
Although no level of exposure is absolutely safe, amounts of acrylamide consumed by most adults is believed to represent a very low level of risk. Nevertheless, there are steps you can take to reduce your exposure. Get the details in the full answer >>