About the carcinogen acrylamide in hash browns, fries, coffee and bread.
| From Grob 2007 |
Quote:
” During the last few years, considerable effort has been invested into finding ways to reduce acrylamide formation in roasted, fried or baked foods, and it is now time for consumers to benefit from this work.
The responsibility for improvement falls not only on producers and chefs, but also on the appropriate authorities in setting rules to support or enforce the implementation of these improvements. This paper investigates possible measures to achieve a significant effect.
Toxicologists, whose research is ongoing, recommend that action be taken (WHO 2005).
The available data suggest that acrylamide is one of the most important known carcinogens in food. A risk in the order of about 1% of all cancer cases is not dramatic for individuals, but translates to more than 10 000 cancer cases in Europe per year, which is far greater than the risks for other carcinogens,for which presently strict rules are enforced…”
From
Options for legal measures to reduce acrylamide contents in the most relevant foods.
Grob K, Food Additives And Contaminants [Food Addit Contam], ISSN: 0265-203X, 2007; Vol. 24 Suppl 1, pp. 71-81; PMID: 17687701
Subjects: Acrylamide analysis; Carcinogens, Environmental analysis; Food Contamination legislation & jurisprudence
Source: http://gmopundit.blogspot.com/2013/05/about-carcinogen-acrylamide-in-hash.html
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