Acrylamide results from reactions in foods during food processing between an amino acid called asparagine and reducing sugars.   Processed potatoes contain the highest amount of this toxic chemical.

A new study published in the Journal of Agricultural and Food Chemistry suggests that if you really can't quit the fried, baked and toasted foods, you may better off taking some supplements of green extract, resveratrol and garlic extract.

The study led by Xie Q and colleagues from Peking University in Beijing China showed that tea polyphenols, resveratrol and diallyl trisulfide significantly inhibited the formation of acrylamide adducts with liver DNA.   DNA adducts can ultimately lead to development of cancer.

Tea polyphenols and diallyl trisulfide also reduced protamine and hemoglobin adducts respectively.

The researchers found that acrylamide could significantly inactivate creatine kinase and glutathione S-transferase and deplete glutathione, which are important for detoxification.   When all supplements were mixed with alcrylamide, they all effectively recovered the activities of creatine kinase.

Additionally tea polyphenols and diallyl trisulfide increased glutathione S-transferase activity significantly.

One previous study showed acrylamide was involved in formation of DNA adducts in breast tissue suggesting that exposure to this dietary acrylamide may increase the risk of this disease.

The current study suggests that drinking green tea containing tea polyphenols, red wine and red grapes containing resveratrol and or eating garlic or taking garlic pills full of diallyl trisulfide.