Before anyone gets too worried about acrylamide in potato chips, a little perspective is in order (“Probable carcinogen raises concern about chips, fries,” Sept. 19).

Olives, almonds, prune juice, asparagus, spinach and beets are also high in acrylamide. Does anyone really believe these foods are a recipe for cancer?

The most thorough published science on the subject (from the British Journal of Cancer and the International Journal of Cancer in 2004) found no realistic added cancer risk from the tiny amount of acrylamide in food. To actually increase their cancer risk, it turns out that potato-chip eaters would have to consume 62 pounds of the snacks every day for the rest of their lives.