The harm of acrylamide

Animal experiments have shown that acrylamide has potential neurotoxicity, genotoxicity and carcinogenicity; epidemiological observations of occupational exposures indicate that long-term low-dose exposure to acrylamide can cause symptoms such as lethargy, mood and memory changes, hallucinations and tremors. And accompanied by sweating, muscle weakness and other peripheral nerve disorders. In 2002, Swedish researchers first reported the detection of acrylamide in some fried starchy foods such as French fries and bread.