February 11th, 2008, 03:47 AM
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Join Date: Jan 2006
Location: Beautiful BC's Kootenay Country
Posts: 34,757
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I just did a search and found this statement from http://www.api4animals.org/facts.php?p=359&more=1 ...
Quote:
Acrylamide
This is a carcinogenic compound formed at cooking temperatures of about 250°F in foods containing certain sugars and the amino acid asparagine (found in large amounts in potatoes and cereal grains). It is formed in a chemical process called the Maillard reaction.4, 5 Most dry pet foods contain cereal grains or potatoes, and they are processed at high temperatures (200–300°F at high pressure during extrusion; baked foods are cooked at well over 500°F); these are perfect conditions for the Maillard reaction. In fact, the Maillard reaction is considered desirable in the production of pet food because it imparts a palatable taste, even though it reduces the bioavailability of some amino acids, including taurine and lysine.6 The content and potential effects of acrylamide formation in pet foods are unknown.
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