Skip to comments.Avoid acrylamide: FDA warns against chemical found in many fried foods
Posted on 11/16/2013 12:55:16 PM PST by Tolerance Sucks Rocks
One week after proposing the removal of trans fats from food, the U.S. Food and Drug Administration (FDA) is targeting another fattening and potentially harmful ingredient: acrylamide.
Acrylamide is a chemical that forms in many plant-based foods during high-temperature cooking, such as frying or baking. It is often found in French fries, cereals, crackers and many other food products.
According to a recent report on the FDA website, stuides have found that high levels of acrylamide can increase the risk of cancer in animals and many experts believe the risk likely translates to humans as well.
(Excerpt) Read more at foxnews.com ...
FDA Nanny State PING!
It’s time to put a caution label on the health warnings that the health warning people issue. They smell a bit like there’s an agenda thing going on.
HIGH levels of acrylamide.
That’s the key.
HIGH levels of a lot of things that are harmless or even helpful in foods in the levels commonly present, can wreak havoc with human health.
Can someone PLEASE bring some PERSPECTIVE to these constant alarms? It gets real tiring to try to separate the trash from the treasure after so much of this stuff.
Only the feral government can decide what the commoners may and may not be allowed to eat. The commoners have been consuming far too many scarce natural resources that need to be reserved for better people.
listen to your mother
Well yes. In the most general sense that agenda is called “evil.” One doesn’t need to be a full fledged scheming Dr. Mengele in order to misuse health information. Oh, where are our real scientists? Are they so busy defending naturalistic evolution and catastrophic anthropogenic global warming that they can’t help us sort through these more practical things?
Honey, too much [whatever] is bad for you!
I’ll risk it.
Metabolism creates free radicals which are implicated in the aging process. So, quit breathing.
They’ll get my french fries when they pry them out of my cold dead hands.
Yeah but studies have also shown you would have to take more than 500 times the daily average intake to be at risk.
This is a tempest in a tea pot. To eat that many French Fries in a day would kill you for other reasons aside from this chemical.
This just in ... laboratory mice cause cancer!
fried chicken,,fried shrimp,fried okra,hush-puppies,fries,fried fish,fried turkey,and the list goes on, darn I'm gett'n hungry. What times supper?
And eat your french fries. Here’s some ketchup. Help make j eff’n k richer. I had a little neighbor boy who went into shock when he saw me cutting up potatoes into french fries. He thought you could only get them at McDonalds or in bags in the frozen food department.
Acrylamide causes cancer in rats when administered orally in high-dose experiments, increasing tumors in the nervous system, oral cavity, peritoneum, thyroid gland, mammary gland, uterus, and clitoris. There is a margin of 900-fold between the dose that gave cancer to 10% of rats and human exposure to acrylamide in the diet.
To determine the human cancer risk from acrylamide, several studies have been conducted using food frequency data to estimate acrylamide intake and its effect on cancer risk:
A Swedish study using 1,525 patients failed to find a link between acrylamide in food and liver, kidney and bowel cancers.
A larger Swedish study on 45,306 men also found no link between dietary intake of acrylamide and risk for colorectal cancer.
A large Italian study covering 19912000 in Italy and Switzerland analyzed the risk of cancer of the oral cavity and pharynx, esophagus, larynx, large bowel, breast, and ovaries from consumption of fried/baked potatoes, and found no association.
A 2005 study of 43,404 Swedish women in the Women's Lifestyle and Health Cohort found that the women's greatest sources of acrylamide were from coffee (54% of intake), fried potatoes (12% of intake), and crisp bread (9% of intake), but found no association between breast cancer risk and higher intake of any specific foods.
A 2009 Swedish follow-up study on 61,433 women also found no association between long-term dietary acrylamide intake and breast cancer.
Another 2009 study on 90,628 premenopausal women in the United States also found no relationship between dietary acrylamide intake and breast cancer risk.
A Dutch study on 62,573 women aged 5569 years did find a link between acrylamide intake and increased risks of postmenopausal endometrial and ovarian cancer after adjusting for smoking, but not with breast cancer.
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