Experts pinpoint chemical in breakfast favourite that could trigger heart attack and stroke

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Experts pinpoint chemical in breakfast favourite that could trigger heart attack and stroke

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Scientists have warned that a chemical released during the cooking process of several family favourite foods could raise the risk of heart attacks and strokes by 60 per cent. Called acrylamide, this substance forms when starchy foods like bread, potatoes and coffee are heated, such as during baking, frying and roasting. It is abundant in burnt carbohydrates, such as toast, triggered by the reaction between natural sugars and heat that causes browning.
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