Too much snacking on potato chips may increase the risk of hardening of the arteries, and raise the risk of cardiovascular disease, says a joint Polish-Swedish study.
Curcumin, the natural pigment that gives the spice turmeric its yellow colour, may reduce the potential detrimental effects of acrylamide, says a new study from China.
A snapshot survey of process chemicals in food products sold in the UK has found that potato snacks contained the highest levels of acrylamide, but the impact of initiatives like the CIAA acrylamide toolbox will only really be seen in future surveys.
Heinz, Frito-Lay, Kettle Foods and Lance Inc have agreed to slash levels of the cancer-causing chemical acrylamide in their potato chips and French fries, settling a lawsuit against them.
A new acrylamide detection method, that could help manufacturers
identify the potentially harmful chemical in food products, has
been launched by a UK research body.
The CIAA has included asparaginase in the new version of its
Acrylamide Toolbox, a move seen to validation the efforts of
companies that have developed commercial solutions using the
acrylamide-reducing enzyme.
Acrylamide and 50 other heat-induced compounds in foods may cause
cancer, scientists have concluded in a report released yesterday of
a major three-year EU study into the chemical.
Politicians in Holland have called on government to set maximum
consumption limits for acrylamide, potentially leading to
legislation that would force processors to reduce the potential
carcinogen in their products.
Using the common food additive calcium chloride could reduce the
formation of acrylamide in potato chips and French fries by about
95 per cent, according to a new study.
Food makers to gain from new data on presence of the potential
carcinogen acrylamide in a wide range of food products as US
authorities release fresh data.
A Californian environmental group has threatened to sue food
manufacturers unless they place acrylamide warning labels on
certain products, writes Anthony Fletcher.
Member states have called for more information and full
presentation of findings on acrylamide, a harmful chemical
identified in baked and fried foods, reports Lindsey Partos.
Acrylamide, a harmful chemical identified in baked and fried foods,
does not increase the risk of breast cancer in women, say US and
Swedish researchers, writes Lindsey Partos.
A global risk analysis of nearly 7000 food items finds French
fries, potato crisps and coffee recording the highest contamination
levels of the carcinogen acrylamide, warns UN committee, but
confirm that recent studies by food industry...
Food manufacturers need to consider a risk/benefit analysis of
activities on acrylamide, a harmful chemical recently identified in
carbohydrate-rich foods, conclude stakeholders after a recent
meeting in Brussels,reports Lindsey Partos.
Part of a global effort to clarify consumer exposure to harmful
chemical identified in starch-rich fried foods two years ago,
findings from a new survey by the UK food watchdog reveal
acrylamide 'consumption' levels at least...
The UK's food watchdog is keeping a close eye on emerging research
for the chemical acrylamide, a potential carcinogen discovered in
crisps and French fries two years ago and which ignited a raft of
new research to assess the...
Food scientists continue in their quest to investigate the presence
of the potential carcinogen acrylamide in everyday food products
with Swiss researchers calling for further research into the
processing conditions of gingerbread,...
The National Toxicology Program in the US is to launch a probe into
the health risks posed by commercial deep-frying of crisps, chips
and carbohydrate-rich foods.
Sending a ripple of fear through the food industry, in 2002 the
Swedish Food Administration found high levels of the cancer-causing
compound acrylamide in carbohydrate-rich foods heated to high
temperatures. As global efforts in food...
In the same week that the US food watchdog releases new findings on
the presence of acrylamide, the probable human carcinogen, in
processed food products, the American Chemical society will
dedicate an entire symposium to this sensitive...
Potatoes with low levels of reducing sugars could be the answer to
fighting the formation of the potentially carcinogenic compound
acrylamide in foods.
Maximum quality and minimum acrylamide content were on the agenda
for a recent link-up between Swiss food scientists. The results of
their quest? The optimum conditions are now defined.
Concern over acrylamide levels in foodstuffs arose in April 2002
when scientists in Sweden discovered unexpectedly high levels of
the compound in carbohydrate-rich foods heated to high
temperatures.
Proposals by the state of California to make it compulsory for
products that might the potential carcinogen acrylamide to carry
warning labels have met with anger from food processors.
The Center for Science in the Public Interest, a nonprofit US
organisation, has made a call to the US Food and Drug
Administration for food companies to cut back on the risk of foods
carrying the potential carinogen acrylamide.
When scientists from Sweden reported earlier this year that several
ordinary foodstuffs could contain high levels of acrylamide - a
potentially cancer-causing chemical - governments, food
associations and food manufacturers drew a...
New research from Procter & Gamble suggests that there may be
more appropriate methods of preventing the formation of
cancer-causing chemical acrylamide than simply cooking food at
lower temperatures - but also that the compound...
