FRENCH FRIES AND CANCER
The World Health Organization cites risk in fired foods such as French
fries, potato chips, coffee and grain-based products including bread. Fried
foods contain various amount of acrylamide, a chemical has caused
cancer in laboratory rats. In 2002, Swedish scientists found that
acrylamide can form at high temperatures during frying, roasting or baking.
However, there is still considerable uncertainty about the mechanism of the
toxicity of acrylamide. Because amounts can vary dramatically in the same
foods, it is impossible for WHO to issue recommendations about how much
of a specific food is safe to eat.
FDA has initiated a broad range of activities on acrylamide, including a new
toxicology research on acrylamide. This FDA research includes the
carcinogenicity, neurotoxicity and toxicology studies. The results of these
studies, will be expected in 2007.
Reference: Acrylamide levels in food should be reduced because of public health
concern says UN expert committee.WHO March 2, 2005.
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