Further Swedish findings, including effect of microwaving 4 August 2002
On 4 August 2002 there were news reports stating that Dr Margareta Tornqvist,
the Stockholm University scientist who first reported acrylamide in fried and
baked potato and cereal -based foods, has now found 650 parts per billion (ppb) of
acrylamide in microwaved grated potato. She has also found that frying beetroot
generated 890 ppb and frying spinach generated 112 ppb. In contrast, protein-rich
foods such as beef and chicken when heated at high temperature produced only
moderate amounts of acrylamide.