
Share
16th March 2016
08:31am GMT

According to the Food Safety Authority of Ireland, food scientists worldwide are concerned about the presence of acrylamide in food, because of its carcinogenicity and genotoxicity (DNA-damaging effects).
It causes tumours in laboratory rats, although there is no definitive evidence that exposure to acrylamide in food causes cancer in humans. It has also been shown to be neurotoxic in humans and may affect reproductive processes. A number of national and international agencies have carried out risk assessments on acrylamide in food and have concluded that efforts should be made to reduce levels to as low as possible.
The answer? Keep those spuds in a nice dark cupboard like they told us to in the first place.Explore more on these topics: