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Inactivation of dietary acrylamide

Toxicity of acrylamide depends on chemical reactivity in vivo with critical cell components often forming toxic or cancer causing combinations. But such interactions could be blocked at least in theory by its higher reactivity with thiol containing food grade additives, like cysteine ( used in bread) and even albumin derived from meat products or egg white to form non reactive products that should have minimal toxicity at the typically low ppm levels of acrylamide in processed foods.

Posted by Herman Rutner, biotech consultant
03 December 2012 | 16h33

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