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Could overcooking some foods cause cancer?

Acrylamide is a chemical that is created naturally when many foods, particularly starchy foods like potatoes and bread, are cooked for long periods at high temperatures, such as when baking, frying, grilling, toasting and roasting. read more

Food safety & authenticity: Laboratory of the Government Chemist conference

The annual conference of the Laboratory of the Government Chemist (LGC), an independent company that carries out food testing and analysis, will take place on 21-22 June 2016. This meeting brings together scientists, regulators, enforcement agencies, industry, and policy makers to discuss food fraud, authenticity and safety. Ahead of the conference, a panel of experts came to the SMC to discuss these issues and update journalists on the progress made in food safety and authenticity in the years since the horse meat scandal. read more

expert reaction to IARC Evaluation of the carcinogenicity of Coffee, Maté and Very Hot Beverages (IARC Monographs volume 116)

The World Health Organisation’s International Agency for Research on Cancer (IARC) issued its latest report that classified very hot drinks as group 2A carcinogens, meaning they are “probably carcinogenic to humans”, while coffee and maté (a herbal drink) served cold were in group three, which means there was insufficient evidence to suggest they cause cancer. read more

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