THE Organisation of Consumers and Users (OCU) has published the results of an investigation into harmful chemical levels in Spanish food.
The report showed almost 10 per cent of the foods analysed exceeded the maximum recommended quantities of acrylamide; a substance formed when frying of roasting starchy foods.
The study found five of the 55 foods tested, some of which were aimed at children, exceeding these levels, which is not illegal in Spain.
Nutritionist Beatriz Robles told one publication the chemical is responsible for giving some foods their golden colour and toasted flavour.
The International Agency for Research on Cancer (IARC) classifies acrylamide as group 2A; a substance that is probably carcinogenic, meaning its effect is considered sufficiently proven in animals, but more testing is still needed in humans.
In 2017, the European Food Safety Agency (EFSA) established maximum acrylamide levels for foods the chemical is most commonly found in, including crisps, roasted coffee, cereals, and cookies.