BOSTON -- A study by researchers in Sweden and the U.S. has found no correlation between high intake of acrylamides in food -- found in items like potato chips and French fries -- and cancer. It was published in the British Journal of Cancer Jan. 28.
Lead researcher Dr. Lorelei Mucci of the Harvard School of Public Health here said, "The discovery last year that many types of food contained high levels of acrylamide was disturbing, since acrylamide is classified as a probable carcinogen. It's therefore reassuring that the levels of acrylamide that individuals are generally exposed to through food do not appear to increase the risk of these cancers."
"This is not the last study on the issue, but it does show that there are a lot of unknowns about acrylamide," said Gene Grabowski, spokes-man for the Grocery Manufacturers of America, Washington.