Healthy eating: how to avoid carcinogenic acrylamide in grocery products?

A number of industrial foodstuffs contain acrylamide, a compound that emerges from the high-temperature interaction between sugars and some amino acid proteins. Traditionally used in the manufacturing of plastics, this substance is recognized as carcinogenic by the International Center of Cancer Research (Circ). In March 2014, the National Pharmaceutical Academy warned of our high consumption of acrylamide. Even regular consumption seems to cause inflammation, “in the development of diabetes, obesity and vascular disorders”, indicates Dr Eric Boulanger, a biology specialist. Its implication in Alzheimer’s disease is also suspected.

ANTITOXIC STRATEGY

– All fried, grilled or roasted food in factories may contain acrylamide. However, in the same category of products, the rate can vary according to cooking time and temperature. As a precaution, it is better to reduce our consumption of chips, French fries, cheese croquettes, roasted or instant coffee, biscuits and sandwich bread.

– As for breakfast cereal, the most cunning thing is to vary the brands and ranges because they not only may contain acrylamide, but also cadmium, some lead or aluminium, which are toxic to the nervous system and loins.

Read more from our “pesticides” report:

Fruits and vegetables: Home for pesticides

Fish and shellfish: A source of harmful mercury

Meat and dairy products: Beware of dioxins and PCBs

Kitchenware: Choosing toxins-free varieties

Sylvia Vaisman