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many foods. acrylamide is found in products such as potato crisps, french fries, bread, biscuits and coffee. it was first detected in foods in april 2002 although it is likely that it has been present in food since cooking began. acrylamide also has many non-food industrial uses and is present in tobacco
important dietary source of acrylamide for adults, followed by soft bread, biscuits, crackers and crisp breads. for most children, fried potato products account for up to half of all dietary exposure to acrylamide with soft bread, breakfast cereals, biscuits, crackers and crisp breads amongst the other...
http://www.efsa.europa.eu/en/topics/topic/acrylamide