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roasting. It is particularly common in
starchy foods like potatoes and grains
when cooked at high temperatures

(above 120°C or 248°F).

The formation of acrylamide in food
was first discovered in 2002, and since
then, it has raised health concerns.

The primary health concern associated
with acrylamide is its potential to

cause cancer. Acrylamide has been
classified by the International Agency
for Research on Cancer (IARC) as a

“probable human carcinogen.” High
levels of acrylamide exposure have been

linked to neurological damage. Some
animal studies have suggested that high
levels of acrylamide exposure could have

reproductive and developmental effects.

Beyond health and nutrition,
microwaving can also alter the texture
and taste of food, often leading to

uneven cooking. This can result in hot
spots that may not only make food less

palatable but could also pose a burn
risk. Additionally, the rapid heating
process can make certain proteins tough

and difficult to digest, as found in some
meats when microwaved.

Children and immune-compromised
adults are particularly at risk from

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