Tagged: acrylamide

I smell burnt toast! Acrylamide and cancer - The Dismal Science

Eric Crampton Jan 25, 2017

One way to help shore up public support for Brexit when there’s been a bit of post-referendum second-thoughts: vigilant enforcement of the stupidest possible Eurocrat regulations. Remind Britons why they want to leave. And the Eurocrats have come up with a doozey. Chris Snowdon points to the coming EU campaign against baked potatoes. Pubs and restaurants could soon … Read More

Does burnt food give you cancer? - Guest Work

Guest Author Aug 12, 2016

By Simon Cotton, University of Birmingham If you’re offered a plate of blackened barbecue food this summer, you might think twice about eating it. It’s commonly thought that food that has been burnt could cause cancer. This is in part down to one particular molecule that forms when food is cooked at high temperatures, known as acrylamide. But … Read More

Coffee, Cooking, Cataracts and Cancer – 100 Years of the Maillard Reaction - Molecular Matters

Michael Edmonds Nov 04, 2012

The Malliard reaction, first described 100 years ago, produces many of the wonderful smells we associate with cooking including that of freshly baked bread, a grilled steak or roasting coffee. It is also involved in the production of some potentially cancer-causing compounds in our food, such as acrylamide and can even occur within our bodies, contributing to diseases such as … Read More