Timeline for How to cook the food such that no acrylamide is formed?
Current License: CC BY-SA 3.0
11 events
| when toggle format | what | by | license | comment | |
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| Apr 21, 2023 at 2:03 | answer | added | YenForYang | timeline score: 3 | |
| Sep 18, 2015 at 17:03 | answer | added | user36802 | timeline score: 0 | |
| Apr 21, 2015 at 8:57 | answer | added | rumtscho♦ | timeline score: 3 | |
| Apr 21, 2015 at 8:45 | comment | added | rumtscho♦ | Hello! I considered closing the question because this is actually not about food safety (which answers: is there a risk to get food poisoning?) but about the healthiness of food, which is usually very vague and unanswerable. But I think we can make an exception here, because you asked about the emergence of a known substance, and this is answerable without having to delve into muddy medical questions of cause and effect. | |
| Apr 21, 2015 at 8:41 | history | edited | rumtscho♦ | CC BY-SA 3.0 |
added 2 characters in body; edited title
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| Apr 21, 2015 at 7:48 | comment | added | Stephie♦ | I hesitate to write it as an answer but with the big Acrylamide Scare in the early 2000s came the following rule for starchy foods (roughly translated from German): "Gild, don't char". So don't exceed temperatures of 175°C / 350°F, keep cooking times short and don't let the food get too dark. Note that Acrylamide is fpound in starchy foods, so searing your steak is considered safe, as far as acrylamide is concerned. | |
| Apr 21, 2015 at 6:01 | answer | added | Chef_Code | timeline score: 1 | |
| Apr 21, 2015 at 5:42 | comment | added | Chef_Code | (cont.) While the evidence from human studies so far is somewhat reassuring, more studies are needed to determine if acrylamide raises cancer risk in people. The American Cancer Society supports the call by federal and international agencies for continued evaluation of how acrylamide is formed, its health risks, and how its presence in food can be reduced or removed. | |
| Apr 21, 2015 at 5:42 | comment | added | Chef_Code | (cont.) The studies that have been done so far have had some important limits. For example, many of the studies relied on food questionnaires that people filled out every couple of years. These questionnaires may not have accounted for all dietary sources of acrylamide. In addition, people may not accurately remember what they have eaten when asked in personal interviews or through questionnaires. (cont.) | |
| Apr 21, 2015 at 5:40 | comment | added | Chef_Code | Source www.cancer.org Since acrylamide was first found in certain foods in 2002, dozens of studies have looked at whether people who eat more of these foods might be at higher risk for certain cancers. Most of the studies done so far have not found an increased risk of cancer in humans. For some types of cancer, such as kidney, endometrial, and ovarian cancer, the results have been mixed, but there are currently no cancer types for which there is clearly an increased risk related to acrylamide intake.(cont.) | |
| Apr 21, 2015 at 5:19 | history | asked | Aquarius_Girl | CC BY-SA 3.0 |