Minimizing Cancer Risk: Understanding the Relationship Between Acrylamide, Advanced Glycation End Products, and Cooking Tips Tweet Follow @AZSPerformance In recent years, concerns about cancer risk associated with dietary choices have gained significant attention. Researchers have identified two substances, acrylamide and advanced glycation end products (AGEs), that are formed during certain cooking processes and have been linked to an increased risk of cancer. In this article, we will explore the connection between acrylamide, AGEs, and cancer, as well as provide practical tips to help you reduce your exposure to these potentially harmful compounds. Acrylamide and Cancer Risk: Acrylamide is a chemical compound that forms naturally during high-temperature cooking methods, such as frying, baking, and roasting. It is commonly found in foods like potato ...
AZ Sportivo Performance and AZSP Healing are Researching human body as a science from head to toe. Any pains, soreness, discomfort have reasons, root causes, we will find out and solve them as possible we can. Our approach is more neuromuscular and anatomical body structure than only muscles, more science and engineering to human body.