In July the US Food and Drug Administration (FDA) released its
most comprehensive report on acrylamide, posting a database of
2,500 foods and their acrylamide content. Acrylamide is a
carcinogen that is created when starchy foods are baked,
roasted, fried or toasted. It first hit the headlines in 2002,
when scientists at the Swedish Food Administration reported
unexpectedly high levels of acrylamide, found to cause cancer in
laboratory rats, in carbohydrate-rich foods. Although the debate
still continues on the risk that acrylamide poses to humans
consuming the chemical compound, manufacturers are watching
research closely, knowing that their consumers are keen to avoid
carcinogenic foods. The new findings are part of a wider action
plan to better understand the effects and prevalence of
acrylamide in the food supply. WHO's food safety department
based in Switzerland is currently playing a key role in
coordinating the global effort. According to FDA research, the
top three foods with the highest mean acrylami