Nutrition

New research supports the link between cooking and carcinogens

Published in Cancer Weekly, September 3rd, 2002

French fries and potato chips may be doing more than just clogging our arteries and padding our guts. The first peer-reviewed study of acrylamide levels in foods suggests the suspected carcinogen forms in dangerous levels during the cooking of potatoes.

The findings are reported in the August 14, 2002, issue of Journal of Agricultural and Food Chemistry, a peer-reviewed journal of the American Chemical Society. They were the basis for widely publicized announcements by the Swedish National Food Administration and other European food administrations this spring.

The study reports that fried, oven-baked and deep-fried potato and cereal...

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Source: Cancer Weekly (2002-09-03)

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