Acrylamide in French fries and potato chips have found a possible carcinogen

Frequent consumption of foods such as French fries and potato chips, can lead to mutations of the genome and cancer. This is indicated by the results of a new study published in the journal “genome Research” (“Genome Research”).

All because these products, like tobacco smoke, contain the chemical acrylamide, which is in the process of metabolism turns into a substance glycidamide. Both substances are carcinogens for animals.
In the study, which was conducted by a team of Molecular Mechanisms and Biomarkers International Agency for research on cancer (IARC), researchers describe the acrylamide as a”probable carcinogen for humans”.

The highest levels of acrylamide found in French fries and potato chips.

The potential role of acrylamide in cancer has long been under scrutiny, but its actual impact is difficult to measure in epidemiological studies, says Dr. mark Gunter. — A new study demonstrates that acrylamide can cause specific mutations in humans, which can lead to the development of cancer.”

Acrylamide is a chemical that naturally forms in certain foods (especially plant foods, rich in carbohydrates and low in protein) during processing or cooking at high temperatures.

The highest levels of acrylamide found in French fries and potato chips. Lower level is found in cookies, Breakfast cereals, bread, coffee beans, roasted almonds.

In their study, the researchers found associated with glycidamide “signs of mutation” in 30% of cases of about 1600 different types of tumors that were analyzed. The range of tumours included cancers of the liver, kidneys, bile ducts, colon, uterus, lung.

“The study provides important evidence that regular consumption of certain harmful products contributes to the development of cancer. We will continue to explore the probable link between acrylamide and cancer,” — said the study’s lead author, Dr Jiri Zavadil.

Beware of the fries! What is acrylamide and why it can cause cancer updated: March 8, 2019 author: Alina Dykman
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