Headlines about a possible carcinogen in common foods, such as
potato chips and French fries, have people emptying out their pantries in
concern. While the jury remains out on acrylamide and its link to cancer,
there’s likely no need to panic just yet. Smart steps, however, can reduce the
potential for harm related to acrylamide exposure as researchers delve into the
question more.
Acrylamide is a chemical that’s used in industrial processes, such
as the creation of dyes, plastics and paper. It’s also used in the treatment of
drinking water and wastewater. In consumer products, polyacrylamide and
acrylamide copolymers are found in food packaging, adhesives and caulking.
Trace amounts of this chemical tend to remain in these products.
Researchers have found acrylamide in some foods that were heated
above 248 degrees Fahrenheit, but not in foods prepared at temperatures lower
than this. The concern is that acrylamide has been identified as a risk for the
development of certain cancers in rodents. Human studies remain incomplete. Now
deemed as a “major concern” by the World Health Organization, acrylamide is
under much research scrutiny to answer questions about its potential relation
to human cancers.
While commonly used in industrial processes, acrylamide is also
naturally occurring. The amino acid asparagine is found in many types of
vegetables, including potatoes. When these vegetables are heated to a certain
temperature in the presence of certain sugars, asparagine can form acrylamide.
Cooking methods, such as baking, frying and broiling, have been shown to
promote acrylamide formation. Boiling and microwaving seem to have a lowered
impact.
Those interested in lowering their exposure will find that
decreasing cooking time or blanching food before frying it can reduce
acrylamide content. There are other steps people can take to help themselves,
however. With the jury still out on acrylamide’s link to cancer, the medical
community recommends people simple eat a healthy, well-balanced diet that
contains a variety of foods. This variety can help lower exposure by keeping
consumption of acrylamide-containing products lower by default.
Those concerned about cancer and
possible risk factors should speak with their healthcare providers. The
best advice for dietary and other changes will come from
a doctor familiar with a person’s unique background.
