Experts launch action on acrylamide in staple foodsBMJ 2002; 325 doi: https://doi.org/10.1136/bmj.325.7356.120/a (Published 20 July 2002) Cite this as: BMJ 2002;325:120
- Fiona Fleck
Food science experts and officials from Europe and the United States are taking concerted action to try to reduce potentially dangerous levels of acrylamide, a toxin known to cause cancer, in staple foods.
The possible health risk was discussed at a meeting convened by the World Health Organization in Geneva last month, after the announcement in March by Swedish scientists that acrylamides were present in a wide range of foods, particularly …
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