Food Experts Link
Fried Potatoes With Cancer
GENEVA, Switzerland, March 7, 2005 (ENS) -
<!--Body starts here -->The chemical acrylamide formed
unintentionally when starchy foods such as potato chips are cooked
may be of public heath concern since it has been shown to cause
cancer in animals, an international expert panel said Friday.
A summary report released by a Joint Expert Committee of the
World Health Organization (WHO) and the UN Food and Agriculture
Organization (FAO) - a committee of 35 experts from 15 countries -
called for continued efforts to reduce acrylamide in food.
The committee met from February 8 - 17 to consider the possible
health risks associated with acrylamide and five other food
contaminants. The committee concluded that, on the basis of the
tests in animals, cancer was the most important toxic effect of
acrylamide and that consumption of foods with this contaminant at
current levels of occurrence may be a public health concern.
Potatoes fried at high temperatures form
acrylamide, a carcinogen.
The conclusion was based on a conservative evaluation, according
to the committee, which noted that there is still considerable
uncertainty about the mechanism of the toxicity of acrylamide,
assumptions used to compare the most relevant animal data to the
human situation, and extrapolation of the intake assessments.
The neurotoxicity of acrylamide in humans is known from
instances of high occupational and accidental exposure when
acrylamide is used in industrial processes in the production of
plastics and materials. Studies in animals have also shown that
acrylamide causes reproductive problems and cancer.
In 2002, Swedish studies showed for the first time the formation
of relatively high levels of acrylamide during the frying or baking
of potatoes and cereal products at temperatures higher than 120
degrees Celsius or 248 degrees Fahrenheit.
Acrylamide is formed when plant-based foods that are rich in
carbohydrates and low in protein, are cooked at high temperatures
such as in frying, roasting or baking.
The major foods contributing to acrylamide exposure in countries
for which data were available are potato chips and crisps, coffee,
cereal-based products such as pastries and sweet biscuits, breads,
rolls and toast.
The amount of acrylamide can vary dramatically in the same foods
depending on several factors, including cooking temperature and
time. Because of this, experts on the committee said that it was
not possible to issue recommendations on how much of any specific
food containing the substance is safe to eat.
Preliminary investigations by industry and other researchers
seem to suggest that significant reductions are currently feasible
in several foods, the committee said.
The knowledge gained should help in developing guidance for
home-prepared foods. The latest information available on acrylamide
reinforces general advice on healthy eating, the committee said.
Consumers should continue to eat balanced and varied diets, which
include plenty of fruit and vegetables, and to moderate their
consumption of fried and fatty foods
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