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Using Baker’s Yeast to Reduce Acrylamide

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Using Baker’s Yeast to Reduce Acrylamide 

Since its discovery in 2002, acrylamide continues to cause concern as a carcinogenic public health risk in many manufactured foods and beverages. While fried potato products such as French fries and potato chips contain the highest levels of acrylamide and get the most media attention, baked goods—such as breads (soft and crisp) and snacks, pretzels, crackers, etc.—also contain acrylamide. In fact, when adjusted for consumption levels, baked goods actually contribute 40–50 percent to the average person’s overall daily dietary intake of acrylamide.