Scientists are warning people about a chemical produced when cooking several popular family foods. They say it may increase ...

A team of Spanish researchers have issued a serious warning as a chemical found in a popular breakfast food could trigger a ...

An alarming study has found a well-known chemical in breakfast favourites is increasing a person's risk of deadly ...

A well-known chemical released when these foods are prepared can significantly increase a person's risk of cardiovascular ...

They added that further research on the potential implications of acrylamide for heart health is critical given the high ...

Acrylamide forms when starchy foods like bread, potatoes and root vegetables, are cooked at a high temperature. This includes baking, barbequing, frying, grilling, toasting, or roasting. Acrylamide is ...

A recently published study examining the connection between the consumption of bread and the risk of developing cancer has ...

Baking and roasting Acrylamide is a chemical compound that typically forms in food products such as potato crisps, chips, bread, biscuits and coffee, during high-temperature processing (above 120 ...

According to the results, UPFs can accelerate biological ageing because they tend to be higher in acrylamide – a chemical substance formed when starchy foods, such as potatoes and bread, are cooked at ...