Source: Times of India
LONDON, ENGLAND, July 26, 2002: New research on acrylamide levels in cooked food has confirmed fears that french fries and potato chips may not just be clogging arteries and padding guts, they may be the main causes of cancer too. The findings reported in Journal of Agricultural and Food Chemistry, a peer-reviewed journal of the American Chemical Society suggest that fried, oven-baked and deep-fried potato and cereal products contain high levels of acrylamide, a carcinogen found in overcooked food that poses a health risk if consumed in high levels.