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Owen McDougal Discusses Acrylamides and Link to Cancer on Boise State Public Radio

Owen McDougalAcrylamides, which can develop in some foods during high-temperature cooking processes, are suspected to have carcinogenic effects on the human body. A judge in California recently ruled coffee growers need to label the acrylamide content of their beans as it’s formed during the roasting process. But can the way certain foods are cooked really cause cancer? Dr. Owen McDougal sat down with Idaho Matters on Boise State Public Radio to discuss the relationship between acrylamides and cooked foods, examining whether or not there is direct link between human consumption and cancer.

Dr. McDougal’s radio segment can be heard at Boise State Public Radio.

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