Birdwatch Note
2024-07-27 23:56:06 UTC - MISINFORMED_OR_POTENTIALLY_MISLEADING
Acrylamide is a chemical substance formed when starchy foods, such as potatoes and bread, are cooked at high temperatures (above 120°C) Acrylamide is not deliberately added to foods – it is a natural by-product of the cooking process and has always been present in our food. https://www.food.gov.uk/safety-hygiene/acrylamide
Written by D2328457A6927602967D14A719263CCE252279E62BC5D0FF0C00030EE163D999
Participant Details
Original Tweet
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All Information
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- noteId - 1817348268923228633
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- noteAuthorParticipantId - D2328457A6927602967D14A719263CCE252279E62BC5D0FF0C00030EE163D999 Participant Details
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- tweetId - 1816989991077130739
- classification - MISINFORMED_OR_POTENTIALLY_MISLEADING
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- summary
- Acrylamide is a chemical substance formed when starchy foods, such as potatoes and bread, are cooked at high temperatures (above 120°C) Acrylamide is not deliberately added to foods – it is a natural by-product of the cooking process and has always been present in our food. https://www.food.gov.uk/safety-hygiene/acrylamide