Acrylamide is in Season Again

For the past six years or so, it seems as though acrylamide has emerged each year as a big story in the media, and each year it is given extensive coverage as to its potential to be a carcinogen in food products.

There is no doubt it exists in food products as a result of the browning, or "Maillard reaction," when foods are heated to temperatures of 248°F or higher. And there is not doubt the highest levels are found in french fries and potato chips, with lesser levels in baked goods, coffee, cocoa, roasted asparagus and grilled meat. Although extensive research to date has not demonstrated that dietary acrylamide is harmful to humans, it is nevertheless rumored that a number of new, soon-to-be-published research reports will document that megadoses of acrylamide are carcinogenic in laboratory animals.

Note the term "megadoses."  After six or more years of close observation by the food industry, the FDA, the United Nations and any number of individual countries and scientific groups, there is no proof that the amount of acrylamide in food products ingested by humans in everyday, reasonable (not megadose) levels poses a discernable risk.

While it is always advisable to limit your intake of items like potato chips, french fries and charbroiled steaks, there is no need to panic. As with almost every issue of which foods may kill you, the best advice continues to be, "Eat a balanced diet and match your caloric intake with calories expended through activity and exercise." As usual, the solution resides in a common-sense approach to eating.