February 19, 2020
Posted by: admin
Category: Blogs

Potato Chips contain harmful chemicals like acrylamide that you may not know about!

According to an article on CTV news channel in Canada (https://www.ctvnews.ca/health/possible-carcinogen-found-in-french-fries-potato-chips-and-other-foods-study-1.4326585), foods such as potato chips have been linked to cancer. This is due to the presence of the chemical acrylamide, which is formed when the potato chips are cooked at high temperature. Although this has been known in the industry for some time now, many people are not aware of the hazardous chemicals, such as acrylamide, found in our food.

We, at Hazox have created a campaign to let you know of harmful chemicals in your food that you may not be aware of. In this first issue, we will look at what exactly is acrylamide.

Many toxic substances such as high fructose corn syrup, aspartame, and trans-fats have taken over many products that we consume on a regular basis, however it is easy to detect their presence and avoid them by reading the labels. There are other substances such as acrylamides that do not appear in the ingredient list but originate as a result of exposure to high temperature carbohydrates such as those obtained during the baking, roasting, and frying process and their consumption can have serious health consequences.

You may never have heard of them, but the World Health Organization has issued alerts related to the consumption of these substances because they have been proven to be neurotoxins with carcinogenic effects.

So, what is acrylamide?

Acrylamide is a chemical used mainly to make substances called polyacrylamide and acrylamide copolymers. Polyacrylamide and acrylamide copolymers are used in many industrial processes, such as the production of paper, dyes and plastics, and in the treatment of drinking water and waste water, including sewage. They are also found in consumer products such as caulking, food packaging and some adhesives.

Acrylamide can also be found in certain plant foods such as potato products, grain products or even coffee. These substances can be produced when vegetables containing the amino acid asparagine are subjected to high temperatures in the presence of certain sugars.

Acrylamides are formed during high-temperature cooking, such as frying, roasting, and baking. Usually avoiding these methods of cooking carbohydrates and substituting them for others such as boiling and steaming prevents the formation of these harmful substances.

Acrylamide does not form~~, or forms~~ at very low levels in dairy products, meat and fish. In addition, acrylamide is more likely to accumulate when cooking for longer periods or at higher temperatures.

Should fried, roasted or baked goods be eliminated from my diet?

No. The best advice offered by the Food and Drug Administration (FDA) on its website is for consumers to follow a healthy eating plan, developed in accordance with the Dietary Guidelines for Americans (2015-2020), based on balanced consumption of fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products; includes lean meats, poultry, fish, beans, eggs, and nuts; and limits saturated fats, trans fats, cholesterol, salt (sodium), and added sugars.

Tomorrow we will talk about another food product containing this hazardous chemical along with other foods that contain acrylamides..

At Hazox, we believe that consumers should be aware of the hazardous chemicals that are used in products around us, allowing us to make an informed choice before purchasing the products that we need.