Acrylamide in Child-Appealing Snack Foods

Following the discovery by Swedish scientists in 2002 that acrylamide, a known carcinogen, is present in carbohydrate based foods cooked at high temperature there has been a great deal of concern over possible health effects of such foods. Research is in progress in many countries into determining the level of risk and into ways of reducing acrylamide levels in food. One strand of this research is the determination of current exposure levels. Popular children's snacks are often the type of foods that are most prone to develop acrylamide during cooking and it is particularly important to protect young people from possible harm.

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