The Hidden (but maybe not so hidden) Dangers of French Fries

Okay, so we all know that french fries are not the healthiest option when it comes to food. But we still LOVE them! Even I, who stays away from greasy, fried foods 99% of the time, is so deeply tempted by french fries on my hubby's plate, that I have to at least try one (or five), ya know, just to make sure they taste good. Well I stumbled across an article on the hidden dangers in this beloved food. It's called acrylamide (sounds healthy, doesn't it?) In my research for this blog, I have to say that for once, the  FDA has taken an appropriate stance on this. Acrylamide is found in foods that are cooked at 280 degree Fahrenheit and greater. Sadly, potato chips and french fries were found to have the highest concentration of this chemical because it is created during high heat baking, roasting, and frying (cigarette smoke is the other big producer--sad to have such popular food lumped in with nasty cigarette smoke). It is also produced industrially for products such as grout and plastics, but it also to make cosmetics (here's my blog on safe cosmetics) At this link, you can find out how it's produced, since I'm going to focus on why it's so awful for us. Acrylamide is regulated in our water system by the EPA to keep it to a safe amount. Wait...hold up. A safe amount? This is a chemical that has links to cancer, and there's a safe amount? And now I'm back to why I despise most of our government programs. Here's my blog on safe water for more information on that. But sad news for the FDA is this: although they took a stance on this chemical and even held some meetings dating back to 2002 through 2005, they never seemed to come to a conclusion as to what to do (according to their website). There was no widespread release of this information. (Did you hear about it? I didn't...) This was a Swedish Study that began the whole discussion years ago. From the FDA:

On April 24, 2002, researchers at the Swedish National Food Administration and Stockholm University reported finding the chemical acrylamide in a variety of fried and oven-baked foods. The initial Swedish research indicated that acrylamide formation is particularly associated with traditional high temperature cooking processes for certain carbohydrate-rich foods. In response to concerns about the potential risk of foodborne acrylamide based on the known toxicity of acrylamide at much higher doses than those seen in foods, the FDA began to analyze a variety of U.S. food products for acrylamide. 

But guess what, no company has to disclose that acrylamide is present in their product...why? Because it's a by-product of processing, not an ingredient (here we go again with why I hate the FDA). This is just another reason why, as a country, we need to get back to our roots and return to eating whole, unprocessed foods whenever possible). Acrylamide can be absorbed through skin, breathing in, or consuming foods. Remember that "regulated water"? 60% of what comes in contact with our skin gets absorbed into our blood stream, so with every shower you are absorbing minute amounts into your body. Another reason to "go green" and shorten your showers (shh...don't tell my husband I said that).

Okay, so back to why this chemical is so awful for us:

Several animal studies have linked it to cancer; albeit in high doses, but there hasn't been any tests at lower doses and who knows exactly how much is a "high dose" let alone how much we're actually exposed to on a regular basis. There was one human study that resulted in a "positive association" between acrylamide in food and breast cancer.

 "The findings show a positive association between an increased acrylamide-haemoglobin level and the development of breast cancer after adjustment for smoking behaviour. The risk of breast cancer doubles with a tenfold increase in the acrylamide-haemoglobin level. A tenfold increase in the acrylamide-haemoglobin level corresponds more or less to the difference measured between the women with the lowest and highest exposure. The study also shows a stronger association for estrogen receptor positive breast cancer."


http://www.sciencedaily.com/releases/2008/01/080111231742.htm


So what can we do? Well, for one, avoid fried foods when you can, and of course, don't smoke! But acrylamide also hides in unusual places...I wanted to paste the table the FDA created that lists out the foods and the amount of this chemical that is present in them, but it was just too long. But I STRONGLY encourage you to view this link. Here's just a few of the hidden places acrylamide is lurking: Gerber baby food (even their organic brands), Enfamil Formula, Similac Formula (among other brands), Beech Nut baby foods, Boca Burgers, every brand of potato chip, General Mills and Kellogg's Cereals, certain brands of soy sauce, roasted and smoked almonds (certain brands), Ghirardelli's unsweetened cocoa, Libby's canned pumpkin, and just about every brand of coffee...

I could go on and on, but I'll let you skim through it, as it is truly disappointing. So many "healthy" processed foods were on there, which bummed me out.

The moral of the story, be very careful of what you eat. It will be impossible to avoid this chemical all together unless you are on a raw diet, so moderation is key.

Here's to healthy eating!