What Can Consumers Do to Reduce Acrylamide Exposure?
Consumers can reduce acrylamide exposure by making some simple changes to their cooking and eating habits. These include:
- Cooking foods at lower temperatures and for shorter durations. - Avoiding overcooking or burning starchy foods. - Toasting bread to a light brown rather than a dark brown. - Boiling or steaming foods instead of frying or roasting. - Eating a balanced diet rich in fruits and vegetables, which are generally low in acrylamide.
