How does food processing affect the toxicity of food?
Food processing can lead to the formation of toxic by-products, such as acrylamide, which forms when starchy foods are cooked at high temperatures. Similarly, polycyclic aromatic hydrocarbons (PAHs) can form during grilling or smoking processes. Additionally, processing methods may lead to nutrient loss or the degradation of natural food antioxidants. Food toxicologists evaluate these processes to minimize the formation of harmful compounds and ensure that processed foods remain safe for consumption.
