Food and Health

Experts pinpoint chemical in breakfast favourite that could trigger heart attack and stroke

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Acrylamide, forms during the cooking of starchy foods like bread, potatoes and coffee during baking, frying and roasting as natural sugars in the food react to heat. Toast being one example

Scientists have warned that a chemical released during the cooking process of several family favourite foods could raise the risk of heart attacks and strokes by 60 per cent.  Read More

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