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. AL