To reduce the carcinogen acrylamide, you must eat less of these five types of food

1. Fried and roasted starchy foods

For example, toast, Toasted steamed bun slices, pan-fried pancakes, scones, pancakes, pot stickers, potato chips, french fries, biscuits, etc., the more browned and fragrant they are, the higher the acrylamide content.

2. Bean paste, sweet noodle paste, etc.

The color of various sauces gradually deepens after fermentation. Maillard reaction also occurs during the process, and contains a small amount of acrylamide. Even if the issue of acrylamide is not considered, these foods generally contain high salt content, so you should eat less of them.

3. Cocoa, chocolate, and coffee

Their ingredients all contain roasted cocoa beans. This process will also produce Maillard reaction at high temperatures, so they also contain propylene. amide.

4. Braised pork

During cooking, the process of deepening the color will cause more Maillard reactions and produce acrylamide. Although experiments have shown that the acrylamide contained in braised pork is only 42 micrograms/kg, which is less than 1/50 of coffee, potato chips, etc. However, it is high in calories and should be eaten sparingly. If you eat it regularly, you will gain weight.

5. Stir-fried vegetables

Studies in mainland China and Hong Kong have shown that vegetables and their products are the main source of acrylamide intake, with a contribution ratio of about 50%.