Oct. 28, 2002 WEST LAFAYETTE, Ind. -- A Purdue University foods
and nutrition associate professor is one of the nation's experts
invited to Chicago at the end of the month to discuss the
discovery of a potential carcinogen in starchy, fried foods. "An
ad hoc group, composed of food industry, trade association, and
academic and government representatives, is bringing together
food and nutrition experts to assess where we are on this topic
and to plot the course for future action," said Charles
Santerre, who specializes in chemical contaminants in food. The
workshop, Monday through Wednesday (10/28-10/30), is part of the
annual National Center for Food Safety and Technology Conference
that is sponsored by the Food and Drug Administration. Six
months ago the Swedish Food Authority reported that some of our
favorite foods, such as potato chips and french fries, may
contain acrylamide. At high levels, acrylamide has been shown to
cause cancer in animals. The implications of the Swedish
findings motivated the World