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www.ProHealth.com • January 22, 2003


The IFT (Institute of Food Technologists) announced that the acrylamide fear that has been circulating the world need not scare consumers away from high-heated, high-carbohydrate foods, as long as a well-balanced diet is maintained. According to the IFT, more research is needed regarding the acrylamide content of certain foods. Acrylamide, a known carcinogen in animal research, occurs in varying levels in certain high-carbohydrate foods that are cooked at high temperatures, including French fries, potato chips and bread.

(Source: Natural Products Industry Insider, 12/16/02)



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