The Top 8 Deadliest Foods
Researchers in Sweden found acrylamide was formed when carbohydrate-rich foods such as potatoes, rice or cereals are heated.
The US Environmental Protection Agency classifies acrylamide, a colourless, crystalline solid, as a medium hazard probable human carcinogen.
Acrylamide induces gene mutations and has been found in animal tests to cause benign and malignant stomach tumours.
It is also known to cause damage to the central and peripheral nervous system.
Acrylamide was not found in uncooked or boiled food--studies indicate that it appears to form during certain high-temperature (greater than 250 F) cooking processes, such as frying and baking, and that levels of acrylamide increase with heating time. Pre-cooked foods, as well as packaged and processed foods, have been found to contain acrylamide.
Such foods could pose a potential health risk to millions of people around the world (that means you too, if you’re eating them).
The research was deemed so important that scientists took the unusual step of going public with their findings before the details had been officially published in an academic journal.
Leif Busk, head of the Food Administration's research department, was quoted as saying: "I have been in this field for 30 years and I have never seen anything like this before."
The Foods at Risk (according to the study*):
- Soft bread (made as toast)
- Cornflakes
- Rice Krispies® (breakfast cereal)
- Popcorn
- Potato chips
- Crackers
- Crisps
- French fries
The discovery that acrylamide is formed during the preparation of food, and at high levels, is relatively new knowledge and still under investigation.
But, it may now be possible to explain some of the cases of cancer caused by food.
*Reference: The study was carried out by Stockholm University in collaboration with experts at Sweden's National Food Administration, a government food safety agency.
Read my weight training, muscle building, fat burning, & exercise tips from Real SOLUTIONS
The US Environmental Protection Agency classifies acrylamide, a colourless, crystalline solid, as a medium hazard probable human carcinogen.
Acrylamide induces gene mutations and has been found in animal tests to cause benign and malignant stomach tumours.
It is also known to cause damage to the central and peripheral nervous system.
Acrylamide was not found in uncooked or boiled food--studies indicate that it appears to form during certain high-temperature (greater than 250 F) cooking processes, such as frying and baking, and that levels of acrylamide increase with heating time. Pre-cooked foods, as well as packaged and processed foods, have been found to contain acrylamide.
Such foods could pose a potential health risk to millions of people around the world (that means you too, if you’re eating them).
The research was deemed so important that scientists took the unusual step of going public with their findings before the details had been officially published in an academic journal.
Leif Busk, head of the Food Administration's research department, was quoted as saying: "I have been in this field for 30 years and I have never seen anything like this before."
The Foods at Risk (according to the study*):
- Soft bread (made as toast)
- Cornflakes
- Rice Krispies® (breakfast cereal)
- Popcorn
- Potato chips
- Crackers
- Crisps
- French fries
The discovery that acrylamide is formed during the preparation of food, and at high levels, is relatively new knowledge and still under investigation.
But, it may now be possible to explain some of the cases of cancer caused by food.
*Reference: The study was carried out by Stockholm University in collaboration with experts at Sweden's National Food Administration, a government food safety agency.
Read my weight training, muscle building, fat burning, & exercise tips from Real SOLUTIONS




