Carcinogens

U.S. agency finds highly variable levels of worrisome chemical in foods

Published in Medical Letter on the CDC and FDA, January 5th, 2003

Popular U.S. brands of potato chips and french fries contain highly variable levels of a possible cancer-causing substance - amounts that fluctuate from bag to bag and seem to depend partly on how long foods are cooked - according to federal research released December 4, 2002.

The substance, called acrylamide, made headlines last spring when Swedish scientists discovered it in snacks and other high-carbohydrate foods that are fried or baked at high temperatures.

Several other European countries confirmed Sweden's discovery - and now preliminary testing by the U.S. Food and Drug Administration is providing the first examination of how levels in some...

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Source: Medical Letter on the CDC and FDA (2003-01-05)

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