Cancer risk in basic foods

Swedish scientists report that the alarmingly high quantitities of acrylamide contained in widely consumed basic foods such as bread, biscuits, potato chips and french fries could be a cause of cancer. Researchers at Stockholm University in collaboration with experts at Sweden's National Food Administration reported high levels of a possible carcinogen (cancer causing substance) in food samples tested by them. They found that a substance, called acrylamide, is produced by heating carbohydrate-rich-foods such as potatoes, rice, and cereals, by baking bread or while frying potatoes. Acrylamide induces gene mutations and has been found to cause benign and malignant stomach tumours in animals. It is also known to cause damage to the central and peripheral nervous system. This recent discovery that high levels of acrylamide are formed during the preparation of certain foods could lead to an explanation of why certain cancers are attributed to a particular type of diet. Some of the products analysed in the study were potato chips and commonly used breakfast cereals. It was found that an ordinary bag of potato chips contained up to 500 times more acrylamyde than the maximum level permissable by the World Health Organisation for drinking water, which is a maximum of one microgram (one-millionth of a gram) per litre. This is the first time that such high levels of acrylamide have been found in food. Further research into this issue has already been earmarked but meanwhile there is no recommendation that people change their diets. What is under serious investigation is whether the substance can migrate from food packages to their contents. As part of this ongoing study boiled potatoes were checked for acrylamide. None was found. Frying at high temperatures or over long periods of time should however be avoided. It is also advisable to eat less fat-rich products such as French fries and crisps.