Have you ever heard the statement that charred or grilled foods increase a person’s risk for cancer? Research is being done about this issue—specifically, about the formation and impact of acrylamide. Acrylamide is a chemical that is suspected to be a carcinogen, or a substance that increases one’s risk for cancer. Acrylamide forms when asparagine, an amino acid in many foods, is heated to a very high temperature. High-temperature cooking methods can cause acrylamide to develop.
In this activity, you will access current research about acrylamide, its effects on the human body, and how it relates to cooking methods.