In many foods we consume every day found a chemical that increases the risk of morbidity from cancer. It is about the chemical called acrylamide, and found in coffee, chips, fried common sense, crackers, and in some types of child nutrition.
This dangerous combination of thermal heating step occurs when frying foods listed. Her children are most vulnerable due to lower body weight.
In the UK, food manufacturers are already under great pressure in order to change the method of processing food to this process evolved as smaller amounts of acrylamide.
– Acrylamide, which is consumed orally absorbed from the gastrointestinal tract and distributed to all vital organs. Thus a glicidamid that cause genetic mutations and cancer, which we noted in laboratory animals – explains Dr. Diana Bedford, which is headed by EFSA’s committee that will deal with the research of acrylamide.