Transcript: Acrylamide in French Fries
So, burgers aren't good for you, but what about the fries. Six years ago I told everyone to stop eating French fries and potato chips, tagging “acrylamide” the number one nutrition story of 2002.
Acrylamide is a neurotoxic industrial chemical used in the plastics industry, found in cigarette smoke and, in a bunch of foods. The chemical is created when you fry carbohydrates. By law, a glass of water has to have less than 0.12 millionths of a gram, and fast food French fries exceed that safety limit by 30,000%
Acrylamide has been considered a “probable human carcinogen,” based on the fact that it causes cancer in lab rats. But so does saccharin, but the reason you don’t see warning labels on Sweet & Low anymore is because it turns out that male rats have a biochemical pathway not shared by human beings that turns saccharin into a carcinogen. But you can’t even extrapolate that to female rats, forget people.
But I wanted to play it safe, so I told everyone: “Look, they’re starting human studies now, we’ll know in 5 years if this is really a problem or not; in the meanwhile, just stay away from French fries and potato chips.
Well, it’s been five years. For humans, who says harmful? Harmless? Helpful?
Acrylamide intake has now been linked to human kidney cancer, endometrial cancer, overian cancer and, breast cancer. So, keep staying away from French fries and potato chips.
This, however, remains OK.
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by Dianne Moore.
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