Iincreased intake of Acrylamide (formed when potatoes are baked or fried) is correlated with a 60% higher rate of kidney cancer #SaveAPotato — NabilAlmessabi (@Nabil_Almessabi) January 12, 2013
Iincreased intake of Acrylamide (formed when potatoes are baked or fried) is correlated with a 60% higher rate of kidney cancer #SaveAPotato
Acrylamide in Food and Cancer Risk
