Before Trent University professor Alicja Zobel panics the public about acrylamide in potato chips and other starchy foods, a little perspective is in order. (“Trent professor urges acrylamide labels on food,” July 25)
Olives, almonds, prune juice, asparagus, spinach, and beets are also naturally 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, both in 2004) found no added cancer risk from the tiny amount of acrylamide in food.
To actually increase their risk of cancer, it turns out, potato-chip eaters would have to consume 62 pounds of the snacks every day, for the rest of their lives. Is this really a health risk we should be worried about?