Potato Chips

Acrylamide is a chemical that forms when certain carbohydrate-rich foods are cooked at very high temperatures. It is a known carcinogen and neurotoxin. Potato chips, french fries, and coffee—which is roasted before being brewed—are among the biggest sources of acrylamide in the average American diet. In 2003, CSPI petitioned the Food and Drug Administration (FDA) to require food manufacturers to limit the amount of acrylamide in their products.

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