Health
chiefs have issued a cancer warning over eating chips and other fried
food amid revelations they contain a harmful chemical that is also found
in tobacco smoke.
The
European Food Safety Authority yesterday published a study confirming
that acrylamide (AA) – which forms when foods are cooked at a high
temperature – is a cancer risk.
It
warned: ‘AA forms in numerous baked or fried carbohydrate-rich foods,
including French fries, potato crisps, breads, biscuits and coffee. AA
is also known to be present in cigarette smoke.’
Some
51 per cent of all acrylamide exposure for children comes from chips,
roast potatoes and croquettes. The EFSA findings will be used by food
watchdogs across Europe as the basis of new safety advice to consumers,
particularly parents.
Britain’s
Food Standards Agency already advises families to cook chips only to a
light golden color and warns that ‘bread should be toasted to the
lightest color acceptable’.
It
may now revisit its advice, based on the EFSA findings, with one option
to advise parents to put a limit on the number of times they allow
children to eat chips each week.
‘The most
important food groups contributing to acrylamide exposure are fried
potato products, coffee, biscuits, crackers, crisp bread and soft
bread.’
The
EFSA has conducted a number of surveys in this country and identified
many big brand foods that can carry high levels of the cancer risk
chemical.
It
published research last autumn which found a number of frozen chips and
potato products were likely to have relatively high levels of
acrylamide when cooked according to the pack instructions.
Acrylamide is also found in coffee.
The EFSA said: ‘Evidence from animal studies shows that acrylamide and
its metabolite glycidamide are genotoxic and carcinogenic: they damage
DNA and cause cancer'
These
included Chunky Chips sold under Tesco Finest brand as a side dish,
Organic Straight Cut Oven Chips from Waitrose, Sainsbury’s Taste the
Difference Crispy Roast Potatoes with Goose Fat, and Birds Eye Potato
waffles.
A
large number of ready to eat foods that are particular favorites with
children also had higher levels as well as some breakfast cereals and
even baby products.
Levels
of acrylamide vary between batches based on cooking processes,
temperatures and when the raw ingredients, such as potatoes, were
harvested.
Acrylamide
forms in starchy food products during every-day high-temperature
cooking such as frying, baking, roasting and also in industrial
processing, at cooking temperatures over 120C.
EFSA
said the chemical is also found in tobacco smoke, adding: ‘For smokers,
tobacco smoking is a more prominent source of acrylamide exposure than
food.’
The
watchdog has published a new scientific opinion on AA, which said
studies in rats found the chemical was mainly associated with tumours in
glands and the breast.
It also
identified a risk to pregnant women and babies, saying: ‘AA is rapidly
distributed into the tissues. AA is also able to cross the placenta and
is transferred to a small extent into human milk.’
The
FSA currently advises people that they do not need to change what they
eat, but it says they should avoid frying, baking or toasting food to
the point where it becomes too dark or crisp.
The
Food & Drink Federation, which speaks for manufacturers, said the
industry is taking steps to minimize levels of the chemicals. It said:
‘Food safety is of paramount importance to UK food manufacturers.’
Andrew
Opie, of the British Retail Consortium, said: ‘Retailers encourage our
suppliers to do everything possible to reduce acrylamide formation in
the food manufacturing process and in processed food products.’
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