Ecotoxicology and environmental safetyAcrylamideHumansCookingOccupational ExposureInhalation Exposure
The hidden hazard in kitchen environment: A preliminary study of health risks associated with inhaling acrylamide during French fries frying.
Li-Hsin Cheng, Ming-Jen Chen, Tzu-Ping Tseng, Li-Jen Huang, Ching-Ho Lin, Chin-Hsing Lai, Shu-Hsing Yeh, Peter Brimblecombe, Hui-Tsung Hsu
Published: 202510.1016/j.ecoenv.2025.119200
Abstract
High temperatures during the deep-frying of French fries can lead to the formation of acrylamide (AA), a potential carcinogen. Our previous research indicated that AA may volatilize into the air, posing a respiratory exposure risk to kitchen staff. T…
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