What are the common toxicological concerns with snack foods?
One of the primary concerns in snack foods is the presence of acrylamide, a chemical that forms in starchy foods during high-temperature cooking processes such as frying and baking. Acrylamide has been classified as a probable human carcinogen by the International Agency for Research on Cancer. Additionally, snack foods often contain artificial additives like flavor enhancers, preservatives, and colorants, which can have adverse effects on health if consumed in large quantities over time.
