IFT soothes acrylamide fears

by Emily Wilson
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CHICAGO, ILLINOIS, U.S. — Consumers need not fear the presence of acrylamide in high-heated, high-carbohydrate foods as long as they maintain a well-balanced diet, the Institute of Food Technologists has announced.

But Carl Winter, a professor at the University of California at Davis, stressed a careful study of the acrylamide’s connection to food should occur.

"The most important thing is not

the presence or absence of any type

of ingredient, but how much is there," Winter said. "There will always be some risks associated with eating any foods."

Mary Ellen Camire, a professor of food science and human nutrition at the University of Maine, added that the nutritional benefits of eating grains and potatoes far outweighs any minuscule contaminants they may also contain.

"We eat a lot of unusual chemicals, but that’s what food is, a complex mixture of chemicals," Camire said. "What’s important is getting a balance of what’s best."

The IFT indicated that more research should take place regarding dietary exposure levels, toxicological and metabolic consequences and learning how natural components form acrylamide.