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According to the Health Canada, acrymalide, which forms during the cooking process of some foods, should be considered as hazardous to health. Lab studies on animals have proven the carcinogenic properties of acrymalide. Its impact on human health has not yet been proven nor measured, but the ministry advises caution without, however, recommending the total elimination of fried foods from our diets. McGill's Dr. Ariel Fenster explains that the animals used in the lab tests were exposed to high doses of acrymalide not comparable to typical amounts ingested by humans.