24 hours Newspaper, 18 March, 2019
The source of the substance is also cigarette smoke. Studies show twice as high in smokers, said Assoc. Prof. Terry Vrabcheva from the National Center of Public Health and Analyses in an interview for 24 hours. In fact, there was always acrylamide in the food, we just did not know about it. Studies have been relatively recently conducted, but in medicine and nutrition science it has always been recommended to avoid frying and baking to a brown crust because it may increase the risk of stomach cancer, for example.
You can read the entire interview here