The Hong Kong Centre for Food Safety sent 22 kinds of vegetable samples, such as garlic, onion, zucchini, lettuce, spinach, bell pepper and eggplant, to the laboratory to study the amount of acrylamide produced during frying. It is found that fried garlic can indeed produce acrylamide, and only 0.2 micrograms of acrylamide can be produced per 1 gram of garlic. But we need to pay attention to that many carcinogens need to reach a certain concentration to increase the incidence of cancer.

Animal experiments show that the daily intake of 0.3 mg/kg body weight is the critical point for acrylamide to cause cancer in experimental animals. According to this standard, for people weighing 50 kg, it is necessary to worry if they consume more than 15 mg of acrylamide every day. According to the statistics of China Center for Disease Control and Prevention, one kilogram of French fries contains 13 12 microgram (1.3 mg) acrylamide on average.

That is to say, a person weighing 50 kg eats 1 1.5 kg of French fries a day, and the intake of acrylamide will reach the critical point. Although the average animal is several times as carcinogenic as human beings, in view of the fact that garlic is only used as an ingredient, it is enough to use a few grams of garlic in a dish for one person, and the acrylamide that can be produced is really limited. It is obviously impossible for garlic to cause cancer in a pot.

In addition, experiments have confirmed that acrylamide can cause cancer in experimental animals, but there is no definitive evidence for human beings. Bian Dongsheng, a nutritionist in the Clinical Nutrition Department of Ruijin Hospital affiliated to Shanghai Jiaotong University School of Medicine, said in an interview with the Science and Technology Daily reporter that although "in vitro cell experiments and animal experiments have confirmed that acrylamide is indeed a carcinogen", there is not enough epidemiological evidence to prove that there is a significant correlation between the occurrence of a certain human tumor and acrylamide ingested from food.