February 25, 2009 – Everyone knows that French fries and potato chips are not examples of healthy foods. But it could be that a substance – acrylamide – which is formed during the processing or cooking of these foods is now considered dangerous to health. Should these foods be banned?
In the Official gazette of Canada1 published on Saturday February 21, Health Canada indeed recommends that acrylamide be added to the list of substances considered toxic in the country.
It has been known since 2002 that the high carbohydrate content and low protein content of certain foods – including French fries and potato chips – are conducive to the formation of acrylamide when processed at high temperatures, above 120o Celsius. This phenomenon is called the “Maillard reaction”.
Dangerous, but how bad?
According to Health Canada, French fries and potato chips are the main dietary source of acrylamide.
In much lower concentrations, it is also found in other processed products: cereals, crackers, pastries, cookies, breads, cocoa, coffee and canned black olives.
In the laboratory, several studies have shown that acrylamide can cause cancer in animals exposed to certain doses.
Not in boiled potatoes |
But at what concentration does acrylamide become risky for human health? For the time being, it cannot be specified since the only studies available on the subject “do not prove or weakly prove that exposure to acrylamide increases the risk of cancer”, indicates Health Canada.
According to the draft assessment published by Environment Canada and Health Canada2, acrylamide has, since 1994, been classified as “probably carcinogenic to humans” by the International Cancer Center.
Also, as the cumulative effect of the different sources of acrylamide in humans is not known, the two ministries recommend playing with caution.
“In view of the carcinogenicity of acrylamide […], it shows [que la substance] must be considered as capable of entering the environment in a quantity and at a concentration which may constitute a danger to human life or health in Canada ”, summarized in the draft assessment.
Should we ban fries from the menu?
According to chemistry teacher Ariel Fenster3, however, there is no need to eliminate fries from your plate.
“In the laboratory, the animals were subjected – in proportion – to higher doses of acrylamide than those to which humans are exposed”, explains the scientist attached to McGill University.
Conversely, when certain foods are fried or browned at high temperature in the pan, a tiny amount of this substance is formed. Can acrylamide buildup that one might consume cause cancer or other problems?
This is what Health Canada needs to analyze in more depth.
But whatever the answer, Ariel Fenster offers wise advice: “French fries and potato chips are already foods that should not be abused, and not because of acrylamide, but saturated fat. As long as we have a varied diet, eating French fries occasionally is not a problem, ”he concludes.
Martin LaSalle – PasseportSanté.net
1. Official Gazette of Canada published on February 21, 2009.
2. Environment Canada and Health Canada, Draft Screening Assessment for the 2-Propenamide (Acrylamide) Challenge, February 2009. [Consulté le 24 février 2009].
3. Professor Ariel Fenster is one of the founding members of the Science and Society Bureau of McGill University and of the Organization for Science and Society (OSS) of the Department of Chemistry of the same institution. To visit the OSS website: oss.mcgill.ca/index.php. [Consulté le 24 février 2009].