Acrylamide is produced when carbohydrate-rich foods are cooked at high temperatures. Foods like french fries, potato chips, cakes, and even coffee contain high levels of acrylamide. It has been classified as a “probable” carcinogen based on animal studies where cancer resulted from very high doses. However, human studies have not always produced clear answers.
Epidemiologists in The Netherlands had people fill out food questionnaires based on common Dutch foods that contained acrylamide. Thirteen years later, they found no increase in the number of colorectal or other gastrointestinal cancer in those people who ate foods with high amounts of acrylamide. Read the rest of this entry »