Mmmm… Cancer-in-a-can. Can I get mine supersized?
Is it all hoopla? Nope, this is a nasty chemical.
Acrylamide in snack foods.
Research on acrylamide has been going on for the last four decades. However, its presence in carbohydrate-rich and high temperature processed foods was confirmed in 2002, after which a significant progress in this field has been made. A number of studies were conducted to explore the mechanism of its formation in carbohydrate-rich foods. Carbohydrate, protein, and fat are the main constituents of food, which are mainly responsible for the formation of acrylamide, and thus, a number of investigations were carried out to reduce its quantity in food. Moreover, various studies regarding carcinogenic and neurotoxic effects of acrylamide on animal models suggested that acrylamide can produce tumor in the thyroid gland, testes, mammary gland, lungs, clitoral gland, brain, and also enhance mutation, a step to cancer. Therefore, this review addresses the studies conducted since recently on the toxicological effects, formation mechanism and reduction of the formation of acrylamide in snack foods.
- foodconsumer.org – Are You Eating This All-Time Favorite “Cancer-in-a-Can” Snack? (humanbodyengineer.wordpress.com)
- Truth about potato chips revealed: Baked is not better than fried (healthzone.ca)
- Shocking Truth About Pringles “Potato” Chips: carcinogen acrylamid. Also in French Fries, roasted, fried potatoes, sodas, doughnuts. Avoid. (worldnewsrecord.wordpress.com)
- Snack Healthy Compensation Plan (snackhealthysnacks.wordpress.com)
- REPORT: Acrylamide-containing foods (nutritionbyte.wordpress.com)