Re: Low health risk from acrylamide in food: expert panel

From: Eric Bohlman (ebohlman_at_omsdev.com)
Date: 08/03/04 

Date: 3 Aug 2004 21:24:01 GMT

ddunfee@city-net.com wrote in
news:410ff1b2$0$62784$4d5ecec7@reader.city-net.com:

>
> If setting up the research and reviewing results relative to risk is
> not the approach, what is? Did you note coffie was among those foods
> which contain it? From a polocy point of view how does anyone do
> something differently? It is not relevant here but other food groups
> when cooked in certain ways also have substances created which in
> principle increase cancer risk, what should we do about them which is
> different hthen this case?

The fact that the research shows that acrylamide is found in a wide variety
of foods, not all of which are "highly processed" also implies that dietary
exposure to it is not at all a recent phenomenon. And that means that even
if it *does* turn out to be unhealthy, it's not a problem that needs to be
addressed with any particular urgency. If it's been going on for
centuries, then it's entirely reasonable to go slow in figuring out how to
deal with it, rather than jumping in based on speculation.

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