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Study Doubts Acrylamide in Food Causes Cancer
Tue Jan 28, 2002 4:07 PM ET
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By Patricia Reaney
LONDON (Reuters) - Fried foods such as potato chips and French fries may
contain a substance that can cause cancer in animals, but the levels do not
appear high enough to increase the risk of the disease in humans, researchers
said on Tuesday.
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Norwegian Study Backs Fried Food Cancer Danger
Thu Jun 6, 2002 3:08 PM ET
OSLO (Reuters) - Norwegian scientists said on Thursday they had confirmed
Swedish research indicating that fried and baked foods contained a cancer-causing
substance and urged big eaters to cut back.
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Link Seen Between Cooking, Cancer
Frying, Baking Starches Creates A Carcinogen
By Marc Kaufman
Washington Post Staff Writer
Thursday, April 25, 2002; Page A13
The process of frying and baking starchy foods
such as potatoes and bread causes the formation
of potentially harmful amounts of a chemical listed
as a probable carcinogen, the Swedish
government said yesterday.
The Swedish officials said they were so surprised
by the information that they decided to make it
public immediately, rather than wait for publication
in a scientific journal.
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FOOD SAFETY/ACRYLAMIDE:
HEADLINE: Could these foods be giving us cancer?: Acrylamide is a chemical used in the manufacture of plastics and the treatment of water. It is also carcinogenic. But what nobody knew until recently was that it occurs at dangerously
high levels in baked and fried foods such as chips, crisps and breakfast
cereals. So should we worry? Jenni Russell investigates a food scare that
could revolutionise the way we eat
MEDIA: The Guardian (London)
DATE: August 15, 2002
Acrylamide is a genotoxic carcinogen that causes damage to the nervous
system, and is listed as "probably" carcinogenic to humans. A chemical used
in the manufacture of plastics, it is also present in tobacco smoke, and
is used in the treatment of drinking water. The US Environmental Protection
Agency considers it potentially so dangerous that it has fixed the safe level
for human consumption at almost zero. The maximum permissible level of acrylamide
in American drinking water is 0.5 parts per billion, or 0.5 micrograms per
litre.
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Thank you Rita.
Hope all is well.
Frying is particularly bad for high carbohydrate food like potatoes. For
years, I don't use oil to fry anything anyway. I use a little bit of water
in a wok or pan to "fry" things with. It works perfectly. Extravirgin olive
oil can be added after the cooking.
Kind Regards,
Reza
> Dear Reza,
> Thanks for the compilation of the articles on acrylamide. I read it
with
> great interest - and I will convert my vegetable stir-fries into boiled
> ones.....
> With best wishes
> Rita