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."

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