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Potatoes, cereals, bread: correlation between acrylamide content and color changes. Chiara Manzi, the president of Art joinsNutrition Academy, EUROPEAN ANTIAGING CULINARY NUTRITION ACADEMY, together with ASSIC (The ItalianAssociation for Nutritional Safety) reviewed the available scientific literature and data to analyze the best cooking and processingmethod to reduce the exposure to acrylamide in foods. Since potatoes is one of the food that contribute most to overall dietaryhuman exposure of acrylamide, Chiara Manzi, together with Parma University and Art joins Nutrition Academy, investigatedthe correlation between acrylamide content and color of cooked potatoes.
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