Cancer causing chips; chemicals in foods a danger to health?

French fries and potato chips have never been the most healthy snack choice and never will be. Not only are they detrimental to the body in terms of high fat content, they also contain a potentially cancer-causing chemical known as acrylamide.

The chemical forms naturally when starchy foods are baked or fried and became of international concern in 2002 when unexpectedly high amounts were discovered in produce. Over 200 research projects around the world have taken place since to determine the true threat to consumers.

The majority of findings, according to the UK’s Food Standards Agency, have found that the levels we actually eat are at least 1000 times lower than the dose found to cause cancer in lab rates.

As the precise danger posed to humans consuming foods containing acrylamide is unknown, the agency’s advice is that people eat a balanced healthy diet and limit the amount of fried foods such as crisps and chips to an occasional treat.

However, in a small win for health this week, four major food manufacturers in the States have agreed to reduce levels of the chemical.

Food giants J.J. Heinz Co., Firto-Lay, Kettle foods inc. and Lance Inc have agreed to pay a combined $3 million (US) in fines for not including warning labels about the high levels of the chemical and will also reduce the amount in future products.

The new move, ordered by Attorney General Jerry Brown in the US, has been referred to as a victory for public health and a lead that other manufacturers should follow.

ninemsn 4 Aug 2008