The chemical acrylamide, a “probable carcinogen,” has been found in potato chips, and the news is disturbing enough to make food science writer Robert L. Wolke swear off the snacks for good.
According to Wolke, acrylamide is created by chemical reactions that occur during the cooking process when foods with starches and proteins are heated. The amount of the chemical produced varies depending on cooking time, temperature, and other factors.
Although the word is out on what level of acrylamide consumption is hazardous, Wolke is switching from chips to nuts, just to be safe:
But why did I swear off potato chips, when the jury has barely begun to consider the hazards of acrylamide at potato-chip consumption levels? When no safe maximum level of acrylamide in human foods has been determined? Well, it’s a lot easier to quit potato chips than to quit smoking, and there are many alternative salty crunchy-munchies that can accompany my cocktail without endangering my health —at least not so far as has been discovered. So I switched to peanuts. Will their time come?
For more information about acrylamide, Wolke points to a survey of acrylamide levels in foods conducted by the Food and Drug Administration and new federal legislation that would affect how states and localities can regulate toxin levels in foods.