WHO Investigates Carcinogen In French Fries
Swedish Study Found More Of The Substance At Higher Temperatures
POSTED: 3:28 p.m. EDT April 26, 2002
Following a Swedish study that found a carcinogen in french fries, potato chips and bread, the World Health Organization announced Friday that it will organize an expert consultation as soon as possible.
The consultation would determine the full extent of the public health risk from a substance called acrylamide, a colorless, crystalline solid that may cause cancer.
The Swedish study, announced Wednesday, was the first report of the presence of elevated levels of acrylamide in food.
According to the International Agency for Research on Cancer, acrylamide has been found in animal tests to cause benign and malignant stomach tumors. In 1994, the agency evaluated acrylamide as "probably carcinogenic to humans."
WHO officials stressed that information about the substance's effect on humans does not yet exist. The expert consultation is planned to take place before the end of June to determine these issues.
In announcing the study's findings, the Swedish National Food Administration said that: "Present knowledge does not allow for a balanced analysis of risks and benefits of staple foods containing acrylamide. The Swedish NFA can currently only issue general advice regarding the risk management of acrylamide to the food industry and consumers. ... More knowledge is needed before the dietary advice issued by the NFA can be changed."
The level of acrylamide produced during food preparation was reported in the Swedish studies to increase with the temperature at which the food is cooked.
WHO officials emphasized that several questions still need to be resolved before more definitive advice can be given. For example, is acrylamide taken up from food as readily as it is from water? If it is, what is the risk that this uptake will lead to harmful effects in humans?
None of the study's results have caused the WHO to change its basic dietary advice. WHO recommends eating more fruits and vegetables and less fat-containing foods.
The consultation would determine the full extent of the public health risk from a substance called acrylamide, a colorless, crystalline solid that may cause cancer.
The Swedish study, announced Wednesday, was the first report of the presence of elevated levels of acrylamide in food.
According to the International Agency for Research on Cancer, acrylamide has been found in animal tests to cause benign and malignant stomach tumors. In 1994, the agency evaluated acrylamide as "probably carcinogenic to humans."
WHO officials stressed that information about the substance's effect on humans does not yet exist. The expert consultation is planned to take place before the end of June to determine these issues.
In announcing the study's findings, the Swedish National Food Administration said that: "Present knowledge does not allow for a balanced analysis of risks and benefits of staple foods containing acrylamide. The Swedish NFA can currently only issue general advice regarding the risk management of acrylamide to the food industry and consumers. ... More knowledge is needed before the dietary advice issued by the NFA can be changed."
The level of acrylamide produced during food preparation was reported in the Swedish studies to increase with the temperature at which the food is cooked.
WHO officials emphasized that several questions still need to be resolved before more definitive advice can be given. For example, is acrylamide taken up from food as readily as it is from water? If it is, what is the risk that this uptake will lead to harmful effects in humans?
None of the study's results have caused the WHO to change its basic dietary advice. WHO recommends eating more fruits and vegetables and less fat-containing foods.
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