Frying and baking explain potential carcinogen in crisps and bread.
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References
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Mottram, D.S., Bronislaw, L.W. & Dodson, A.T. Acrylamide is formed in the Maillard reaction. Nature, 419, 448 - 449, (2002).
Stadler, R.H. et al. Acrylamide from Maillard reaction products. Nature, 419, 449, (2002).
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Westney, C. Food acrylamide mystery solved. Nature (2002). https://doi.org/10.1038/news021001-1
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DOI: https://doi.org/10.1038/news021001-1
