translated from Spanish: Bad Awakening: experts warn the population by high levels of acrylamide in cereal for breakfast in Chile

A research conducted at the various types of cereals in the Chilean market was determined to contain high levels of acrylamide.
Acrylamide is an organic compound that forms during the cooking and food processing at high temperatures, especially in products with starch such as potato chips or cereal. In addition, it is part of the components of cigarette smoke and found that it might be potentially carcinogenic.
The Department of chemical engineering and BioProcess of the Universidad Católica (UC), with the support of the National Fund for scientific and technological development (Fondecyt) measured the levels of acrylamide in breakfast cereals of mass consumption in Chile, consumption reach, per person, about two kilos a year.
“Measurements showed that sweetened and toasted corn flakes contain 156 micrograms of acrylamide per kilogram, followed by Golden grains of corn and wheat (133) and integrals with flavor to chocolate (86)”, explained Franco Pedreschi, academic of UC engineering.
While to a lesser extent, present in cereals Acrylamide is less than, for example, potato chips, the figure rose the alert by the high demand for cereals in children and the Chilean population in general.

Original source in Spanish