Gingerbread threatens health in Germany

A nationwide study carried out in Germany on the threat of acrylamide in fried and baked starchy foods has found gingerbread samples contained seven times the levels found in fried potatoes. Acrylamide, believed to be formed by high-temperature cooking, has been linked to cancer, neurological damage and infertility. The new findings come as part of a nationwide study being carried out in Germany by the German Consumer, Nutrition and Agriculture Ministry. It is the widest ranging yet of the presence of acrylamide in food.