Fw: Cancer chemical link to crisps discovered

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GREAT I LOVE CHIPS!

----- Original Message ----- From: Kathi

Sent: Monday, September 30, 2002 9:48 PM

Subject: Cancer chemical link to crisps discovered

Cancer chemical link to crisps discovered The chemical is created in the cooking of crisps Scientists have discovered how the production of crisps and chips creates the potentially cancer-causing chemical acrylamide. Earlier this year, it was revealed that the foods contained unusually high levels of the chemical, which has been shown to cause cancer and nerve damage in laboratory animals. A team from the University of Reading looked at how the chemical could be formed. They suspected it could be created by a reaction between an amino acid called asparagine, which occurs naturally in relatively high levels in potatoes and other cereals, and sugar. If you know how it's formed, there is a chance we can control it's formation Professor Mottram, University of Reading Tests confirmed that when the amino acid is heated, it does react with sugar to create acrylamide, a process called the Maillard reaction. This occurs at temperatures above 100°C (180°F). 'Elevated levels' Acrylamide is a substance used to produce plastics and to purify water and it is known to be carcinogenic. Prior to concerns being raised about the chemical's presence in food, scientists were warning of the possible harmful effect on those exposed to it via their water or job. Professor Mottram, an expert in food chemistry at the University of Reading, led the research. He told BBC News Online: "If you know how it's formed, there is a chance we can control it's formation. "Further research will be done to see if there are ways we can minimise it's formation." But he said, unless people stopped cooking the foods, the chemical would not be eliminated completely. "Elevated levels" of acrylamide have been found by the World Health Organization in home-cooked as well as pre-cooked, packaged and processed foods. Lack of evidence But the WHO said it was not clear what danger was posed to people's health. A spokesman told AFP news agency: "The information available on acrylamide so far reinforces general advice on healthy eating, including moderating consumption of fried and fatty foods. "There is not enough evidence about the amounts of acrylamide in different types of food to recommend avoiding any particular food product." The research was published in the journal Nature. See also: 27 Jun 02 | Health Fears remain over cancer-causing food http://news.bbc.co.uk/2/hi/health/2070068.stm 25 Jun 02 | Health Experts examine 'food cancer' fears http://news.bbc.co.uk/2/hi/health/2064635.stm 17 May 02 | Health Mystery over food cancer chemical http://news.bbc.co.uk/2/hi/health/1993435.stm 25 Apr 02 | Health Bread and crisps in cancer risk scare http://news.bbc.co.uk/2/hi/health/1949413.stm gigi* Watch what you eat since our immune systems are extremely compromised, an especially children's diets, they will take in enough carcinogenic to become high candidates for cancer early. It's all ready occurring, from all the toxic food, and chemicals every individual including small children are exposed to daily.. by these huge un caring corporations liable for toxically poisoning not only us but the entire environment! http://news.bbc.co.uk/2/hi/health/2288975.stm