Acrylamides -- a cancer-causing agent created when foods are fried or grilled -- is beginning to concern consumers. However, those concerned are having a hard time getting a handle on the problem.
Consumers are finding it impossible to get data on acrylimides in their favorite baked or fried snacks, because nobody puts acrylamide in food. Since they are not added to food -- much like cholesterol -- it's not required to be listed on the label. The agent is a byproduct of cooking starchy food at high temperatures.
The Center for Science in the Public Interest (CSPI) surveyed manufacturers of 30 products, and found that none provided information on the acrylamide content of their products. The CSPI now wants the government to publish new data on acrylamides in major brands; the most recent FDA data on brand-name foods is more than two years old.
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Acrylamide content of most foods remains a mystery
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