Last Updated: 2002-05-17 13:00:43 -0400 (Reuters Health)

By Sharman Esarey

LONDON (Reuters) - Britain's food watchdog said on Friday it had confirmed a Swedish study which found a substance that may cause human cancer is widespread in foods, but it advised people against changing their diets or cooking habits.

The Food Standards Agency (FSA) found acrylamide, which has been shown to cause cancerous tumors in rats, in a range of high-carbohydrate foods including packets of chips, crispbreads and fresh potatoes once they had been cooked.

The FSA said acrylamide, used to treat municipal water supplies and as an aid to papermaking, may be present in many cooked and prepared foods, but there is little knowledge of what, if any, effect eating such foods would have on human health.

"We are advising people they should not change either their food or cooking and that they should eat a balanced diet (particularly) fruits and vegetables," said Dr. Andrew Wadge, head of Chemical Safety and Toxicology at the FSA.

The study is the first to confirm Swedish research that last month sparked a global food scare on evidence that acrylamide is formed in very high concentrations when carbohydrate-rich foods such as rice or cereals are fried or baked.

But the scientists said acrylamide was likely present in other foods as well as a result of cooking other than boiling. It may have been part of the human diet for thousands of years.

SUBSTANCE FORMS IN COOKING

Overcooking raises acrylamide levels even further, the study found. The FSA said they knew of no current research on the effects of microwaving food.

"On the basis of the evidence, acrylamide is formed naturally in (cooking)," said Steve Wearne, head of Chemical Contaminants at the FSA. "It's likely acrylamide will be present in any fried, baked, roasted or grilled food."

Any risks would arise from long-term exposure.

The FSA did not estimate the amount of acrylamide in the British diet, but said the Swedish study pointed to a diet that is 1,000 times less toxic than levels that are proven to cause harm.

Scientists across the globe, alarmed by the study's findings, are planning further research to help guide consumer choices. The World Health Organization will meet on June 25-27 to study the issue.

In a joint statement, the British Retail Consortium and the Food and Drink Federation said that they would work with the FSA and internationally to establish the significance of the finding for public health and to reduce consumers' exposure.

Until then, there is little consumers can do to avoid acrylamide.

"Eating is not a completely risk-free activity. Acrylamide is one of many things we are exposed to in food that may be detrimental to our health, including immediate risks such as food poisoning from not cooking food thoroughly," the FSA said in a briefing note.

"There are no practical ways it can be avoided."

http://www.reutershealth.com/archiv...517elin030.html

Here's the link to the Stockholm Study, and discussion ... Swedish Scientists Find Cancer Agent in starch: bread, rice and potatoes.

Doreen

More news, The food processing industry are happy that the gov't recommends not changing anything, despite confirmation of the study!!

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Friday May 17, 12:54 pm Eastern Time
Press Release
SOURCE: National Food Processors Association
UK Food Standards Agency's Recommendation That Dietary Changes Are Not Necessary Based on Acrylamide Studies 'Is Sound, Science-Based Advice,' Says NFPA

WASHINGTON, May 17 /PRNewswire/ -- Changes to either diet or cooking methods are not recommended as a result of recent scientific findings that acrylamide is produced by some cooking methods, according to the United Kingdom's Food Standards Agency (FSA). "This is sound, science-based advice that should be reassuring to consumers about the safety of foods they purchase and enjoy," said Dr. Rhona Applebaum, Executive Vice President of Scientific and Regulatory Affairs for the National Food Processors Association (NFPA).

"We are pleased that the FSA -- a government body comparable to the U.S. Food an Drug Administration (FDA) -- has issued a strong statement that, on the basis of their recent study of acrylamide, they do not advise people to stop consuming any of the food tested or change how they cook food," Dr. Applebaum stated. "This study, as well as an earlier study by Swedish researchers, raises important questions, answers to which can only come from research designed to help us better understand the formation of acrylamide and its effects. Clearly, these new findings don't provide any basis for recommending that consumers take any action other than following sound dietary and health advice: choose a diet characterized by balance, variety and moderation, and be sure to exercise."

The UK researchers pointed out that acrylamide -- a potentially cancer- causing chemical -- appears to be formed naturally in foods by the cooking process and is likely to have been present ever since these cooking methods (i.e., baking and frying) were first used thousands of years ago. "The chemistry by which it is formed in food is not understood and there is little scientific knowledge on its possible effects on people's health through consumption of food," FSA said in announcing the study.

"We applaud the FSA for its responsible approach to advising consumers on this issue," Dr. Applebaum said. "Consumers need factual information on diet and health, not fear-mongering. This is just what the FSA's statements have provided."

Dr. Applebaum concluded "NFPA will work closely with the FDA and other governments to study these new findings and determine what research is needed to address emerging scientific questions. And, as always, we will urge that any policy decisions be made on the basis of the best available science."

NFPA is the voice of the $500 billion food processing industry on scientific and public policy issues involving food safety, nutrition, technical and regulatory matters and consumer affairs. NFPA's three scientific centers, its scientists and professional staff represent food industry interests on government and regulatory affairs and provide research, technical services, education, communications and crisis management support for the association's U.S. and international members.

Visit NFPA's Website at http:www.nfpa-food.org

SOURCE: National Food Processors Association

http://biz.yahoo.com/prnews/020517/dcf017_1.html

So how did we get the food pyramid? Huh?

;-Deb