Bottom Line Health
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| Acrylamide Role in Breast Cancer Refuted
Breast cancer is not linked to acrylamide, commonly found in potato chips, bread, coffee, cereal and other fried, baked or roasted high-carbohydrate foods. acrylamide is currently classified as a probable human carcinogen because, in high doses, it has been found to cause cancer in laboratory animals.
Recentfinding: Women who consumed large amounts of foods that contain acrylamide did not increase their risk of developing breast cancer.
Important: Additional studies are needed to determine if acrylamide causes other cancers. |
Mike Adams, the Health Ranger
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 Since cancer needs high blood sugar and low oxygen levels, a person with lots of belly fat who just can't seem to put down those trans fat cookies or crackers (also loaded with flour and simple sugars) presents the ideal environment for the development of cancer.
The acrylamide factor
Since trans fats are often formed during the frying process, we should also talk about acrylamides. Acrylamides are not added into food; they are created during the frying process. When starchy foods are subjected to high heat, acrylamides form. |
Ruth Winter, M.S.
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 ACRYLAM1DE COPOLYMER • A film-former and thickener. See acrylamide. ACRYLAMIDE/SOD1UM ACRYLATE • A polymer of acrylamide and sodium acrylate monomers. See acrylamide and Acrylates.
ACRYLAM1DES/DMAPA ACRYLATES/METHOXY PEG METHACRYLATE COPOLYMER • A film-former used in hair fixatives. See acrylamide and Acrylates.
ACRYLAMIDOPROPYLTRIMONIUM CHLORIDE/ACRYLAMIDE COPOLYMER • An antistatic ingredient and film used in hair products. See acrylamide.
ACRYLATES • Salts or esters of acrylic acid used as thickening ingredients and as constituents of nail polishes. Strong irritants. See Acrylic Monomer. |
Jack Challem
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 Since then additional research has confirmed the formation of acrylamide, an ingredient in many plastics, in carbohydrate-rich foods cooked at high temperatures. Scientists have also figured out the mystery of how it forms. acrylamide is similar to the amino acid asparagine, which is found in many carbohydrate-containing foods. When asparagine is heated to very high temperatures, such as during frying or high-temperature baking and processing, it converts to acrylamide.
French fries can contain up to almost 3,000 meg of acrylamide per kilogram (2.2 pounds). |
Ruth Winter, M.S.
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| ACRYLAMIDE/SOD1UM ACRYLATE • A polymer of acrylamide and sodium acrylate monomers. See acrylamide and Acrylates.
ACRYLAM1DES/DMAPA ACRYLATES/METHOXY PEG METHACRYLATE COPOLYMER • A film-former used in hair fixatives. See acrylamide and Acrylates.
ACRYLAMIDOPROPYLTRIMONIUM CHLORIDE/ACRYLAMIDE COPOLYMER • An antistatic ingredient and film used in hair products. See acrylamide.
ACRYLATES • Salts or esters of acrylic acid used as thickening ingredients and as constituents of nail polishes. Strong irritants. See Acrylic Monomer. |
Jack Challem
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| Scientists have also figured out the mystery of how it forms. acrylamide is similar to the amino acid asparagine, which is found in many carbohydrate-containing foods. When asparagine is heated to very high temperatures, such as during frying or high-temperature baking and processing, it converts to acrylamide.
French fries can contain up to almost 3,000 meg of acrylamide per kilogram (2.2 pounds). |
| While no one knows the amount of acrylamide that will actually increase a person's risk of cancer, exposure to acrylamide undoubtedly adds to the many carcinogens already present in our foods and our environment—and to our risk of developing cancer.
All in all, the acrylamide story may be another reminder that people were not meant to eat highly processed carbohydrates, and that we should eat more wholesome foods. |
Bottom Line Health
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| Recentfinding: Women who consumed large amounts of foods that contain acrylamide did not increase their risk of developing breast cancer.
Important: Additional studies are needed to determine if acrylamide causes other cancers.
Lorelei Mucci, MPH, instructor in medicine, Harvard School of Public Health, Boston.
Long-Term Estrogen Therapy Linked to Breast Cancer
Wendy Y. Chen, MD, MPH. Brigham and Women's Hospital and Dana Farber Cancer Institute, both in Boston.
Jennifer Wu, MD, obstetrician/gynecologist, Lenox Hill Hospital, New York City.
Archives of Internal Medicine. |
Jack Challem
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| While no one knows the amount of acrylamide that will actually increase a person's risk of cancer, exposure to acrylamide undoubtedly adds to the many carcinogens already present in our foods and our environment—and to our risk of developing cancer.
All in all, the acrylamide story may be another reminder that people were not meant to eat highly processed carbohydrates, and that we should eat more wholesome foods. |
Gabriel Cousens, M.D.
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 The research found that a bag of potato chips can contain up to 500 times more acrylamide than is allowed in drinking water by the World Health Organization. French fries sold at McDonald's and Burger King in Sweden showed 100 times the level permitted by the World Health Organization in drinking water. acrylamide, which has been found to cause benign and malignant stomach tumors, also causes damage to the central and peripheral nervous system. Typical foods that contain high amounts of acrylamide include baked potatoes, French fries, biscuits and bread, and other high-carbohydrate foods. |
Dr. Edward F. Group III, DC, ND, DACBN
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| Mark Kaufman [In an article for the Washington Post] addresses the findings of a Swedish study: "The chemical, acrylamide, which is used industrially in the manufacturing of some plastics, is also apparently formed by the heating of starches. Foods with especially high levels of the chemical included French fries, potato chips and crackers."33
What About Cooking Food in a Microwave Oven?
Let's say you want to heat up last night's macaroni and cheese in the microwave for a minute or two. |
Melody Petersen
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 He often found himself surrounded by toxic materials like acrylamide, a carcinogen. The smell of soiled animal bedding hung in the air.
And always, he was writing applications for grants to support his research and make sure his salary did not become smaller than it already was. He often found himself exhausted. But then he would walk through the hospital's lobby and see the sick children and want to work twenty-four hours a day.
After three years at the hospital, his family's financial struggles and the crushing amount of student debt had become what he called a crisis. |
Jack Challem
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| In 2000, Swedish researchers garnered headlines after reporting that large amounts of a known cancer-causing substance, acrylamide, were found in french fries, breakfast cereals, crackers, and many other foods. Not unexpectedly, representatives of processed-food companies reacted skeptically, and the U.S. Food and Drug Administration took essentially no action at all.
Since then additional research has confirmed the formation of acrylamide, an ingredient in many plastics, in carbohydrate-rich foods cooked at high temperatures. Scientists have also figured out the mystery of how it forms. |
Thomson Healthcare, Inc.
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 Protective effect of Acorus calamus against acrylamide induced neurotoxicity. Phy•ther Res. 16:256-260. 2002
Stahl E, Keller K, Classification of typical commercial Calamus drugs. In: PM 43(2): 128-140. 1981.
Taylor JM et al., Toxicity of oil of calamus (Jammu variety). In: Toxicol Appl Pharmacol 10:405 (Abstract). 1967.
Calendula officinalis
See Marigold
California Peppertree
Schinus molle description
Medicinal Parts: Medicinal properties have been attributed to the plant's leaves, bark, fruit, and gum resin. |
Mike Adams
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 Fast food restaurants use the same frying oil, over and over again, which multiplies the acrylamide content of fried foods (acrylamides are highly toxic, cancer-promoting chemicals that form when foods are cooked at very high temperatures) while simultaneously introducing dangerous levels of trans fats into these fried foods. These foods can only be accurate characterized as promoters of disease, not as any sort of healthful food.
In the end, of course, the soybean oil pushers are going to lose. |
The Life Extension Editorial Staff
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 Chemicals such as acrylamide, allyl chloride, and carbon disulfide have all been strongly linked to development of peripheral neuropathy. Organic compounds, such as N-hexane and toluene, are also encountered in work-related settings, as well as in glue-sniffing and solvent abuse. Either route of exposure can produce a severe sensorimotor neuropathy that develops rapidly.)
Note: acrylamide was recently found to be present in small amounts in fried carbohydrate foods such as French fries. The impact of this is not yet known, but acrylamide is also carcinogenic. |
Mike Adams, the Health Ranger
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 Pepsico is a corporation that won't even list the acrylamide content in their fried foods. Nor will it publicly admit that high-fructose corn syrup has any link whatsoever to obesity. PepsiCo, in my opinion, is a corporation living in a deviant reality, unwilling to take responsibility for its role in poisoning the population through its toxic food and beverage products.
That's my personal opinion of PepsiCo, its brands and its products. Personally, I wouldn't buy anything made by PepsiCo. I have no desire to financially reward this company by purchasing its products. |
Gabriel Cousens, M.D.
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| French fries sold at McDonald's and Burger King in Sweden showed 100 times the level permitted by the World Health Organization in drinking water. acrylamide, which has been found to cause benign and malignant stomach tumors, also causes damage to the central and peripheral nervous system. Typical foods that contain high amounts of acrylamide include baked potatoes, French fries, biscuits and bread, and other high-carbohydrate foods.
Cooking food in these modern times has an added danger. Dr. |
| This showed that the heating of carbohydrate-rich foods (potatoes, rice, cereals) creates a by-product called acrylamide, which is a probable human carcinogen. The research found that a bag of potato chips can contain up to 500 times more acrylamide than is allowed in drinking water by the World Health Organization. French fries sold at McDonald's and Burger King in Sweden showed 100 times the level permitted by the World Health Organization in drinking water. |
Phyllis A. Balch, CNC
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 The exact mechanism by which acrylamide forms during commercial food processing is not well understood, but its formation is believed to be related to cooking at high temperatures and/or for long periods of time. acrylamide is a known carcinogen (cancer-causing agent) and neurotoxin. The Swedish research has been furthered by studies in Norway, Switzerland, United Kingdom, and the United States. All have found acrylamide in starch-based foods subjected to high temperatures, including potato chips, french fries, cookies, cereals, donuts, baked potatoes, and bread. |
Stacy Malkan
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 An EWG analysis shows that one of every five adults is potentially exposed every day to all of the top seven carcinogenic impurities common to personal care product ingredients — hydroquinone, ethylene oxide, 1,4-dioxane, formaldehyde, nitrosamines, PAHs and acrylamide.10
For Sensitive Skin
Laura Jones doesn't want to think about how much cash she plunked down at the Sephora store in Washington DCs swanky Georgetown neighborhood. Eye glitter, lip gloss, high-end perfume — she kept her investments in a huge silver toolbox that her friends envied. |
Bottom Line Health
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| Important: Additional studies are needed to determine if acrylamide causes other cancers.
Lorelei Mucci, MPH, instructor in medicine, Harvard School of Public Health, Boston.
Long-Term Estrogen Therapy Linked to Breast Cancer
Wendy Y. Chen, MD, MPH. Brigham and Women's Hospital and Dana Farber Cancer Institute, both in Boston.
Jennifer Wu, MD, obstetrician/gynecologist, Lenox Hill Hospital, New York City.
Archives of Internal Medicine. |
Phyllis A. Balch, CNC
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| Researchers are further studying how acrylamide forms and exactly which foods are affected. Because so few foods have been studied so far, it is impossible to know for sure which levels of acrylamide are safe and which are not. In the meantime, the WHO and FAO give this advice:
• Do not cook food for extended periods of time or at excessive temperatures. However, certain foods, especially meat products, must still be cooked thoroughly enough to destroy foodborne pathogens.
• Eat a balanced and varied diet, including plenty of fresh raw fruits and vegetables. |
Gabriel Cousens, M.D.
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| Typical foods that contain high amounts of acrylamide include baked potatoes, French fries, biscuits and bread, and other high-carbohydrate foods.
Cooking food in these modern times has an added danger. Dr. William Newsome of Canada's Department of Health and Welfare Food Research Division, Bureau of Chemical Safety, found that cooked fungicided tomatoes had ten to ninety times more ETU, a mutagen- and cancer-causing compound, than raw tomatoes from the same garden. He found that EBDC fungicides break down under heat to form ETU. |
Phyllis A. Balch, CNC
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| Recent studies have shown that eating processed foods, including potato chips, French fries, some types of breakfast cereals, breads, and other fried or baked starchy foods can lead to a buildup of high levels of acrylamide, a substance that has been found to cause cancer in laboratory animals. While dangers to humans have not yet been proven, some Swedish scientists have said they believe that foodborne acrylamide may be responsible for several hundred cases of cancer annually in their country. The U.S. |
Ruth Winter, M.S.
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| ACRYLAMIDOPROPYLTRIMONIUM CHLORIDE/ACRYLAMIDE COPOLYMER • An antistatic ingredient and film used in hair products. See acrylamide.
ACRYLATES • Salts or esters of acrylic acid used as thickening ingredients and as constituents of nail polishes. Strong irritants. See Acrylic Monomer. ACRYLATES/ACETOACETOXYETHYL METHACRYLATE COPOLYMER • A film-former and hair fixative. Also used to thicken liquids. See Acrylates. ACRYLATES/ACRYLAMIDE COPOLYMER • Provides a continuous film for nail enamels or to control film formation in hairsprays. See Acrylates. |
Richard Beliveau, Ph.D. and Denis Gingras, Ph.D.
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 We tend to accept this marketing onslaught with remarkable passivity: combos made up of huge hamburgers and gallons of carbonated soft drinks, chips loaded with trans and acrylamide fats, and other "snack" foods that constantly appear on our television screens during prime time. Accepting this kind of advertising is tantamount to resigning ourselves to spending considerable sums on health care for future generations. We absolutely must stop considering food as nothing but fuel and eating as an act designed solely to satisfy cravings, one having no impact on health. |
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