But it's difficult to determine exactly how much of the chemical, which is a natural byproduct of cooking starchy food at high temperature, is present in any given food.
High levels of acrylamide in food were first reported in 2002, and, currently, little is known about how acrylamide forms, exactly how it affects people or what to do about it.
No manufacturers provide information on how much acrylamide is present in their products, and the most recent FDA data is more than two years old.
Studies have shown that acrylamide causes cancer in lab mice and rats. The federal limit for acrylamide in drinking water is .5 parts per billion, or about .12 micrograms in an eight-ounce glass of water. However, a six-ounce serving of french fries can contain 60 micrograms of acrylamide.
The Worst Offenders:
* Cape Cod Robust Russet: 910 times
* Kettle Chips (lightly salted): 505 times
* Kettle Chips (honey dijon): 495 times
* Pringles Snack Stacks (pizza-flavored): 170 times
* Lay's Baked: 150 times
For a Healthier Alternative try these:
These new extraordinary sprouted flax crackers are a great source of bio-available enzymes and nutrients, and are rich in Omega-3's
1 comment:
Thanks for your post. In California, concern has been raised about acrylamide in foods, and the attorney general of California is suing several fast food establishments, requesting that they place on label on foods containing acrylamide. Acrylamide has been labeled by the International Agency for Research on Cancer, as probably carcinogenic to humans. As a mom, I found a great Web site listing acrylamide content of several foods. This can be found at www.oehha.ca.gov/prop65/acrylamideintakefdaappendix.pdf.
Lynne Eldridge M.D.
Author, "Avoiding Cancer One Day At A Time"
http://www.avoidcancernow.com
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