According to the European Food Safety Authority, acrymalid, which is found in crisps and many other foods, is harmful to the health of consumers.
It’s almost summer, and the “star” food for aperitifs with friends is obviously crisps. And yet, bad news for amateurs, they would contain a chemical substance likely to increase the risk of cancer in consumers. In any case, this is what theEFSA (European Food Safety Authority) by warning about acrylamide, also present in French fries and some cookies.
Acrymalid is formed during cooking
This substance is formed naturally around foods strong in starches when the latter are cooked at high temperature (+ 120 °). This applies in particular to baking and frying. This chemical mechanism is actually the basis of the process called the Maillard reaction, which gives the crispy and golden side to these foods. Acrylamide is present thanks to the amino acids naturally present in these products. It can also be found in cigarette smoke.
Once ingested, this chemical is absorbed through the gastrointestinal tract, distributed to all organs, and extensively metabolized. This then results in several metabolites including glyciamide, which would be responsible for genetic mutations and the creation of tumors during tests carried out on animals. In addition to cancers, acrylamide may well be harmful to the nervous system, post and prenatal development as well as the male reproductive system. However, they would not be considered dangerous at current levels of dietary exposure for these ailments.
Preventive measures
Acrylamide is present in a wide range of products consumed daily by all age groups, but it is children who are the first concerned, in proportion to their weight. The products particularly singled out by EFSA are thus potato-based fries, cookies, salted biscuits and toast.
To counter these risks, EFSA advises governments and the EU to take the necessary measures to prevent consumers from being confronted with acrylamide. For example, the authorities could advise consumers on eating habits but also put in place controls at the level of commercial food production.
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