Cancer scare in grain-based foods, new Swedish study says
May 01, 2002
by Emily Wilson
ST. PAUL, MINNESOTA, U.S. — Acrylamide, a potential carcinogen, may be formed in high concentrations when carbohydrate-rich foods such as rice, potatoes and cereals are fried or baked, according to new research at Stockholm University’s Department of Environmental Chemistry and Sweden’s National Food Administration.
The foods showed no traces of acrylamide when analyzed in their raw state or when boiled, however.
The American Association of Cereal Chemists (AACC) has formed a committee to evaluate the research and said they wanted to investigate the issue further, as no previous work had shown acrylamide at these levels in these foods.
"Until we can review the research, it is impossible to issue specific recommendations to remedy the situation for consumers or the food industry if indeed there is a problem," said David Lineback, chair of AACC’s Scientific Advisory Panel, and Director of the Joint Institute for Food Safety and Applied Nutrition at the University of Maryland. E-Archive #52836