The french fries and potato chips still contain a lot of toxic substance acrylamide, according to a new test. – The industry must do more to reduce the content, the Consumer Council.
When researchers at Stockholm University in 2002 found the toxin acrylamide in fried foods, awakened discovery international attention and scared both consumers and food safety worldwide.
This substance is carcinogenic and can in large quantities also damage the nervous system, fetal development and men’s sperm production.
Since 2002, reduction of acrylamide in food has been on the agenda of the EU. Yet still high levels of the substance in products on the Norwegian market.
Potato products like french fries and potato chips were previously identified as offenders, and a new study from the Consumer Council shows that they still contain a lot of acrylamide.
– These are common products, and it is particularly disturbing that children are exposed and subjected to increased cancer risk, says technical director Gunstein Instefjord Consumer Council said in a statement.
Also read: Fried and grilled food can be more dangerous than expected
– Do not enough
In recent years we have developed technology to reduce acrylamide in potato products.
Read more: Norwegian research can provide healthier chips
Consumer Council believes there are indications that the food industry is hesitant to start using it.
– There is criticism that the industry is not doing more to reduce the content of a documented dangerous substance when it is cheap and effective methods for this, says Gunstein Instefjord message.
Also read: – Salt is worse than smoking
– Will study report
As the table at the bottom of the article shows, came Maarud chips type Paprika worst in Consumer Council test, with all 2,232 micrograms of acrylamide per kilogram.
The manufacturer says they will study the report from the Consumer Council carefully:
– Hundreds of measurements shows that the potato on average is approximately 650ppb in 2013 and 2014 Acrylamide levels are especially affected by potato type and sugar content and the level is more variable at the end of the season. Maarud acrylamide takes very seriously and is launching this fall a new patented technology we are alone in reducing levels by a further 35-50 per cent, says Kenneth Hamnes in Maarud AS according to VG.
Also Burger King told the newspaper that the working procedures for preparation in their restaurants because they are aware that acrylamide is affected by very small changes.
Bread and coffee
In a preliminary risk assessment EFSA issued on consultation earlier this summer, it is concluded that the intake of acrylamide in food provides possible increased cancer risk. The basis is the finding of tumors and genetic damage in animal studies.
According to EFSA’s coffee, fried potatoes, biscuits, crackers, bread and some types of baby food major sources of acrylamide in the EU. According to the Public Health are the largest acrylamide intake in Norway from breads, crackers and coffee.
A report from 2012 by EFSA showed that the levels of acrylamide in most considered food categories had not changed from previous years.
Results from the Consumer Council test:
| Food | Manufacturer | Acrylamide (micrograms per kilogram) |
|---|---|---|
| Pommes Frites | Max | 296 |
| Pommes Frites | Burger King | 616 |
| French Stripes * | Eldorado | 558 |
| Pommes Frites Express * | RIMI | 168 |
| Potato Chips Salt | Kim | 463 |
| Chips Paprika | Maarud | 2232 |
* ) Prepared according to the package directions until sent for analysis
Source: Consumer Council
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