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Medical News & Perspectives
November 6, 2002

Fear of Frying

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JAMA. 2002;288(17):2105-2106. doi:10.1001/jama.288.17.2105

Swedish scientists sounded an alarm in April when they announced their discovery of high levels of acrylamide in certain cooked foods—particularly potato chips and French fries. Since this announcement, some food science experts and health officials have warned consumers to minimize their intake of suspect foods containing acrylamide, a substance used to produce plastics and dyes and to purify drinking water.

Acrylamide is listed by the World Health Organization (WHO) as a probable human carcinogen.

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