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بوابة أخبار اليوم
Acrylamide in food raises health concerns
The presence of acrylamide in certain cooked foods at high temperatures is increasingly attracting attention in scientific circles. This substance is formed during cooking at elevated temperatures and is suspected to be linked to negative health effects, including the potential to cause long-term health issues. Current research is focused on identifying its possible sources in food, assessing its level of risk, and developing methods to reduce its levels in various foods.
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