I’m doing a prerecorded online presentation to the V Congresso Nacional de Alimentos e Nutrição, Universidade Federal de Ouro Preto, at 8:00 p.m. on my book Unsavory Truth (Um Verdade Indigesta). Information about the conference is here. It runs from October 4 to 8.
Bad news about acrylamide
A question posted about acrylamide asks: “I heard on the radio today that a study has demonstrated that the cooking of potatoes in oil, whether on top or in the oven, raises acrylamide to dangerous levels. In my novice readings, I have learned that traditional, more saturated fats may be more stable than the industrial veggie oils. So, to what extent are these results impacted by the frying fat?”
Acrylamide is a puzzle. It is a bad carcinogen but it appears in just about any carbohydrate-containing food that is heated to high temperature. And most foods contain at least some carbohydrate. High-carbohydrate foods, like potato chips and French fries, are prime examples of foods high in acrylamides. Food companies are working like mad to figure out ways to reduce levels in processed foods, and the European Union is also working hard on this problem. I put acrylamides in the category of things I don’t worry about much. They are in everything, especially high-carbohydrate junk foods–another reason to go easy on eating those foods.