A new Swedish analysis downplays the likelihood that people will develop cancer from eating foods naturally tainted with acrylamide, a building block of many plastics and an animal carcinogen.
Acrylamide made headlines last year when researchers reported that the compound routinely forms during high-temperature cooking, such as frying and baking, especially of potatoes, breads, and other starchy foods (SN: 8/24/02, p.
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