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... " the federal institute for risk assessment (bfr) said there were no safety concerns for 5-hydroxymethylfurfural (5-hmf), which is often produced when carbohydrate-rich foods that may employ caramel or smoke flavours are heated

... taurine, an ingredient most famously linked to energy drinks, may help reduce levels of acrylamide in foods, suggests new research from china ... a role for taurine taurine, a derivative of the amino acid cysteine, if found naturally in foods including seafood and meat ... “antioxidant-rich natural extracts are attractive candidates in developing effective inhibitors on acrylamide formation in processed foods “therefore, the increased antioxidant activity of maillard reaction products in the presence of taurine could contribute to the inhibition of acrylamide formation in the asparagine / glucose model system,” they added ... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods

... it is found at significantly higher levels in carbohydrate-rich foods including potato chips, french fries and crisp bread

... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods

... levels of acrylamide and a number of other process contaminants present in foods are not a cause for increased concern about the risk to human health, according to the latest survey ... it first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods ... red flags were first waved over levels in tinned and canned foods in 2004, when the us food and drug administration reported detecting higher levels than previously thought

... taurine, the ingredient most famously linked to energy drinks, may help reduce levels of acrylamide in foods, suggests new research from korea ... taurine, a derivative of the amino acid cysteine, if found naturally in foods including seafood and meat ... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods

... formulating foods with oils with a reduced susceptibility like palm oil are likely to have lower acrylamide levels, particularly fat-rich and sugar-free foods, according to findings published in food research international ... “these findings suggested that lipid oxidation could become a relevant factor for acrylamide formation, particularly for dry foods with low carbohydrate content,” wrote the researchers, led by vincenzo fogliano from the department of food science at the university of napoli “federico ii” ... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods

... “overall, we conclude that the tdis and margins of exposure for average exposures to acrylamide in cooked foods provide an adequate margin of safety to preclude neurotoxicity as well as tumor formation,” wrote the researchers ... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods

... acrylamide first came onto the health and safety agenda in 2002 when scientists at the swedish food administration reported unexpectedly high levels of acrylamide in carbohydrate-rich foods and published evidence linking the chemical to cancer in laboratory rats

... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods