In October 2019 researchers from Qatar published their review of the association between a Western diet and chronic diseases. A Western diet is characterised by a high intake of energy-dense … Read more
Cooking does not consistently reduce the levels of per-and poly-fluoroalkyl substances found in seafood and cannot diminish dietary exposure
In May 2019 researchers from Australia published the results of their study to assess whether different cooking methods can potentially change the levels of per-and poly-fluoroalkyl substances found in seafood. … Read more
Acrylamide
Acrylamide is a chemical that naturally forms in starchy foods during cooking at high temperatures, including frying, baking, and roasting. This chemical process ‘browns’ food and affects its taste. Acrylamide … Read more