acrylamide
/əˈkrɪləˌmaɪd/
noun
- A chemical compound that can form in some foods when they are cooked at high temperatures (e.g., frying, baking, roasting) and is considered potentially harmful.
- Researchers are studying the health effects of acrylamide in the human diet.
- To reduce acrylamide, try baking potatoes until they are golden rather than dark brown.
- French fries and potato chips often contain acrylamide from the high-heat cooking process.