Subject: [FOODSAFE] Acrylamide
Some more info for those interested in the subject matter.
This is Q&A.
*LIVSMEDELSVERKET (National Food Administration)
I copied the following FACT SHEETS
* Summary-Acrylamide in Heat-Processed Foods
* Toxicological aspects of acrylamide
* Acrylamide in foodstuffs, consumption and intake
* recommendations regarding acrylamide in food
*Science News, 24 August 2002, "Cooking Up a Carcinogen," by Janet
*Science News, 5 October 2002, "Hot Spuds," by Janet Raloff.
URL: http://www.sciencenews.org <http://www.sciencenews.org>
* Food Processing (also at http://www.rssl.com/food-e-news
<http://www.rssl.com/food-e-news> ), short articles in the July and
August 2002 issues. under food e-news.
Newspaper story in USA TODAY
"Can French fries give you cancer? The FDAis hot on acrylamide's trail"
by Nanci Hellmich.
Somebody asked earlier if the chemical was a problem in fresh food. NO.
Acrylamide is formed during heating of starch-rich foods at high
temperatures, with frying and baking being the main cooking culprits.
Acrylamide has been used as an industrial chemical in water treatment
(coagulent) and in the production of organic chemicals , dyes, and
The CONCERN: It is a potential human carcinogen and genotoxicant. The
best advice at this time seems to be to consume a balanced diet with a
variety of foods .