The results of investigation of acrylamide average consumption and its toxicology qualities, the ways of synthesis acrylamide and possible methods of it's lowering in processed food, its role in development of cancer and inflammatory process are discussed at the article. Acrylamide is the chemical reagent which attitude into second class of danger. Swedish scientists in 2002 gave evidence of it's synthesis in great amounts in processed food (roasted, fried, grilled, and baked).
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