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Is Acrylamide in Foods a Cancer Risk?

Mike Mitka

JAMA. 2002;288:2105-2106.

	Since this article does not have an abstract, we have provided the first 150 words of the full text and any section headings.

Swedish scientists sounded an alarm in April when they announced their discovery of high levels of acrylamide in certain cooked foods—particularly potato chips and French fries. Since this announcement, some food science experts and health officials have warned consumers to minimize their intake of suspect foods containing acrylamide, a substance used to produce plastics and dyes and to purify drinking water.

Acrylamide is listed by the World Health Organization (WHO) as a probable human carcinogen.

(Photo credit: Kim Steele/Getty Images)

"Given that we know acrylamides are cancer-causing in animals and probably in humans, it is intolerable that they are in foods at the levels found, and we have to find a remedy," said Gregory Hartl, a WHO spokesman.

"It is clear that acrylamide is a problem," said Lester M. Crawford, Jr, DVM, PhD, Food and Drug Administration (FDA) Deputy Commissioner. "It doesn't need to be in food."

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