Brussels, 03/07/2014 (Agence Europe) - Acrylamide, a chemical present in food as a result of certain cooking methods, could increase the risk of developing cancer in consumers of all ages, the European Food Safety Authority (EFSA) confirmed in a scientific opinion published on Wednesday 2 July. A public consultation was launched on the same day, to run until 15 September, to allow EFSA to collect as many comments as possible on the subject.
This opinion, which is based on risk assessments...