Acrylamide In Our Favorite Foods
Acrylamide: Human Carcinogen Found In More Foods Than You Think
Oct 3, 2008
The discovery of acrylamide in food is a major concern because acrylamide is a potential human carcinogen. When inhaled, it can cause drowsiness, tingling sensations, fatigue, weakness, stumbling, slurred speech, and shaking. The chemical may also cause central and peripheral nervous system damage and may be a precursor to cancer. In fact, The International Agency for Research on Cancer (IARC) has classified acrylamide as "probably carcinogenic to humans."
Acrylamide In Our Favorite Foods
When certain foodstuffs were first analyzed at the Swedish National Food Administration in 2002, it was found that some, when heated, could contain relatively high levels of the substance acrylamide. In total, more than 100 food samples have been analysed at the NFA. The food survey comprised bread, pasta, rice, fish, sausages, meat (beef and pork), biscuits, cookies, breakfast cereals, coffee and beer, etc as well as some ready-made dishes such as pizza and products based on potatoes, maize and flour.
The levels of acrylamide vary considerably within food groups, but potato crisps and French fries generally contained high levels compared to many other foods. The average content in potato chips is approximately 1000 microgram/kg and in French fries approximately 500 microgram/kg. Other food groups which may contain disconcerting levels of acrylamide are crackers, breakfast cereals, Postum, fried potato products, biscuits, cookies and popular snacks such as popcorn.
Foodstuffs which are not fried, deep fried or oven-baked during production or preparation are not considered to contain any appreciable levels of acrylamide. No levels could be detected so far in any of the raw foodstuffs or foods (potatoes, rice, pasta, flour and bacon) cooked by boiling.
Rethinking the Way We Eat
Perhaps we need to rethink our attitudes towards our bodies, foods and the way we eat. A heightened awareness and some common sense about how we nourish ourselves and our children will result in healthier environments and healthier populations. A potato chip may be perceived as an innocent snack, but the oil and heat produces artery clogging saturated fat and potentially cancer-causing acrylamide. Immersing vegetables in a large quantity of water may create nutrient-rich water and vegetables with few nourishing qualities. The smartest approach may be to eat many servings of fruits and vegetables raw. For cooked foods, steaming briefly in a small amount of water is the best method for preserving most of the antioxidants. Boiling and baking should be less frequent and frying should be employed on rare occasions.
