When the Chips are down

Richard J B Willis

BUC Health Ministries Director

Acrylamide, a substance associated with removing impurities from drinking water, and used as part of glue, papermaking and cosmetic production, hit the headlines earlier this year. This chemical, known to cause cancer and nerve damage to rats, was found to be present in high quantities in some foods.

A Swedish study published in April showed that starch-based foods cooked at temperatures above 120o C contained acrylamide in worrying amounts. These foods include potatoes, rice and cereals, and the higher the cooking temperature the higher the acrylamide yield.

Guidelines for Drinking Water Quality, published by the World Health Organisation, set a lifetime tolerable risk level of acrylamide as 0.5 micrograms per litre (EU legal limit 0.1 micrograms per litre). However, until now, acrylamide levels in food have not been considered. Researchers at Sweden's National Food Administration showed that a packet of crisps may contain 500 times more acrylamide than is permitted in drinking water.

It would appear that the method of cooking the carbohydrate-rich foods is irrelevant, the results are the same. Protein-rich foods such as beef or chicken had moderate levels of acrylamide whilst, for example, microwaved grated potato had 650 parts per billion (ppb); fried chips, 736 ppb; and crisps, around 4000 ppb.

Follow-up studies in the USA showed 7 micrograms of acrylamide in 1 ounce of Cheerio breakfast cereals; 25 micrograms per ounce in Pringles potato crisps; and 34 micrograms in 3 Old El Paso taco shells. The American study included fast-food restaurant chips with a 5.5 ounce Wendy's Biggie fries portion having 39 micrograms of acrylamide; and 72 micrograms of the chemical in a 6 ounce serving at McDonald's.

Whilst acrylamide is recognised as harmful to laboratory animals it is stressed by environmental toxicologists at Oregon Health and Science University: 'There is absolutely no evidence that acrylamide causes cancer in humans', but, 'we need to keep on looking, because we may not have looked thoroughly enough'.

Following the publication of the Swedish Report, WHO experts are meeting to determine the full extent of the risk, if any, to the health of the public. Dr Margareta Törnquist, the discoverer of acrylamide in food, believes that health may be threatened at acrylamide levels greater than 100 ppb. Only time will tell. She suggests that food be boiled at 100° C as a preliminary measure.

It may also mean, if harm is found, that food production methods will have to change, and that personal eating preferences be reviewed to minimise risk. We might find it opportune to ask ourselves now what we will do (if) when the chips are down!

© The Stanborough Press