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In the body acrylamide does not accumulate as it is converted into glycidamide. This does have the potential to bind DNA and cause mutations. However - in the mentioned rat study, those rats dosed at 1 mg/kg/day (still 1250 times more than we are thought to be exposed to per day if we eat a diet high in fried and baked foods) did not exhibit any detrimental effects - suggesting that there is a dose-threshold that must be reached for a clear negative effect to be seen.
But what about the accumulative effect of acrylamide in food and drink consumed on a daily basis?
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