Food Experts Link Fried Potatoes With Cancer
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Food Experts Link Fried Potatoes With Cancer
GENEVA, Switzerland, March 7, 2005 (ENS) - 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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no frenchfries liao lidat. . .
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darnit...i love french fries
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Originally posted by seyKai:
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
thank you seyKaii like this article a lot
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wow.. this is enlightening...
I love fried fries since young but guessed this article really make me think twice now.. ><
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nothing will stop me from loving kentang!
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i will still eat as usual.
those who want to quit fries just because of this, fine.
this reminds me of a report trying to link eating bread to short sightedness. seriously, i dont care.
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There is even link to hot tea and throat cancer.
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*yawn*
whats next ? Fried Noodles cause cancer to asians ?
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basically everything causes cancer lah. hot drinks also, cold drinks, potatoes, red meat =.=
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ya ya ya
everyting oso can link to cancer one -
Its not the potatoes, or the chicken or whatever that's fried. It the oil.
Any edible oil that is heated at extremely high temperatures will break down and combine with the preservatives and colouring to produce the toxins.
That's why some deep fried chicken at kopitiams smells like it was cooked in motor oil.
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Originally posted by FireIce:
nothing will stop me from loving kentang!
Sama Sama... me a big fan of that...