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The Toronto Star reports that Canadian health officials are urging the food industry there ton immediately change food processing techniques so that the level of acrylamides in foods are reduced.

Acrylamides are carcinogenic in rats, and suspected of being cancer-causing in humans, though the World Health Organization (WHO) has urged greater study of the issue. There have been several studies suggesting that there is a high level of acrylamides in baked and fried foods cooked at high temperatures, such as bread, potato chips and French fries.

According to the Star, the Canadian Bureau of Chemical Safety “says new research findings from its lab point to ways the industry can minimize the presence in many foods of acrylamide.” The research findings are scheduled to be released at an international chemistry conference in Los Angeles.
KC's View:
If a legitimate method of reducing acrylamides in food has been discovered, it seems like a win-win for manufacturers to adopt it, even if it takes a bit of time to phase in such a shift. It wouldn’t be perceived as weakness, just concern for consumer health.

We continue to believe that the acrylamide issue will have an impact on consumption, especially as additional research becomes available. In our house, Mrs. Content Guy decided that we wouldn’t have any more chips for the kids to eat…a decision sparked by the acrylamide debate, though not limited to that issue.

We know other households where similar decisions have been made. And they aren’t even in Canada.