Killer news about potato chips, fries

Scientists around the globe are currently engaging in a study to assess the lethal consequences of consuming potato chips, among other high-starch foods, due to the presence of a cancer-causing substance found in them.
In April, scientists at Stockholm University and Sweden’s National Food Administration investigated the suspicious link between cancer and the consumption of high-starch foods.
Their findings confirmed the presence of acrylamide, a cancer-causing substance, in starchy foods that have been fried or baked.
The colorless, odorless solid was determined to be a carcinogen in lab rats after prolonged exposure, but cancer in man has not been directly proven. The chemical is noted in toxicology for genetic, reproductive, and neurological damages after exposure.
The U.S. Environmental Protection Agency only permits 0.12 micrograms of acrylamide in an 8-oz. glass of tap water. The discovery that fast food french fries contain approximately 300 times that amount is obviously reason for concern.
The carcinogen forms in high carbohydrate foods as the result of chemical reactions that take place under the extreme temperature conditions of baking and frying.
“If I knew that eating fries would increase my risk of developing cancer, I’d quit eating them,” said Elvin Bailey, a junior, electrical engineering major from Baton Rouge. “I’m trying to live my life to the fullest.”
Although, precautions are being taken in other countries, the U.S. Food and Drug Administration has stated that the data obtained on acrylamide is too limited to make valid statements about its effects on public health. According to the FDA, no present data is sufficient to drastically alter the recommended daily allowances, but adjustments will be made as more information is gathered.
“Potato chips and fries already pose as a health hazard due to their high fat content, so consuming them is risky, whether they cause cancer or not,” said Terrance LaNier, a junior, psychology major from Chicago.
Meanwhile an increased diet rich in antioxidants, substances that decrease the risk of cancer development, is recommended. Fruits and vegetables are the primary sources of antioxidants.