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A carcinogen that forms in starchy foods cooked at high temperature (for example, fried potatoes, potato chips).
acrylamide/acryl·a·mide/ (ah-kril´ah-mīd) a vinyl monomer used in the production of polymers with many industrial and research uses; the monomeric form is a neurotoxin.
AcrylamideMolecular biology A core material used to make polyacrylamide gels for electrophoretic separation of macromolecules.
Nutrition A substance found in increased concentrations in fried foods—e.g., crisps/potato chips, French fries—and regarded by the WHO as a probable human carcinogen.
acrylamideNutrition A substance found in ↑ concentrations in fried foods–eg, potato chips, French fries, and regarded by the WHO as a probable human carcinogen
A carcinogen that forms in starchy foods cooked at high temperature (e.g., fried potatoes, potato chips).