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      Question

      When starch-based foods are cooked at high temperatures,

      which harmful chemical is produced?
      A AGE Correct Answer Incorrect Answer
      B Heterocyclic amines Correct Answer Incorrect Answer
      C Acrylamides Correct Answer Incorrect Answer
      D Nitrosamines Correct Answer Incorrect Answer

      Solution

      Acrylamides form in starchy foods (e.g., fries, bread) during high-heat cooking (Maillard reaction).

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