Photo by Crystl/Flickr CC
I don't know what to say about acrylamide. Acrylamide is the powerful carcinogen that gets formed when carbohydrates and proteins are cooked together at high temperature, as in dark toast, French fries, and potato chips. I just can't figure out how bad it is, and I like my toast well toasted.; But:
The FDA, trying to figure out what to say about acrylamide, is asking for public comment:
The Food and Drug Administration (FDA) is requesting comments and scientific data and information on acrylamide in food. Acrylamide is a chemical that can form in some foods during certain types of high temperature cooking. FDA is seeking information on practices that manufacturers have used to reduce acrylamide in food and the reductions they have been able to achieve in acrylamide levels. FDA is considering issuing guidance for industry on reduction of acrylamide levels in food products.
How serious a problem is acrylamide? Nobody knows, really, and the research is mixed. According to recent reports, Dutch investigators say that acrylamide has no relationship to brain or lung cancer. So that's some relief.
I'm looking forward to seeing what the FDA comes up with. In the meantime, eat your veggies!
We want to hear what you think about this article. Submit a letter to the editor or write to firstname.lastname@example.org.