Cancer fears over acrylamide, a chemical found in starchy foods that are baked or fried, may be unfounded, a U.S. panel of experts says.

In 2000, Swedish scientists said acrylamide forms when starchy founds such as potatoes, breads and cereals are cooked at high temperatures. They also warned that the compounds were a potential cancer risk.

Acrylamide has also turned up in teething biscuits, olives, prune juice and coffee.

Acrylamide is a byproduct of the reaction between sugars and amino acids during the cooking process.
Acrylamide is a byproduct of the reaction between sugars and amino acids during the cooking process.

The chemicals have the potential to cause cancer in rats.

"What regulatory agencies have always done is say for these kinds of contaminants, if the chemical causes cancer in animals we should assume it also causes cancer in humans," said Dr. Michael Jacobson of the U.S. Center for Science in the Public Interest in Washington.

So far, two studies have determined acrylamide levels in food don't pose a substantial health risk.

Carolyn O'Brien
Carolyn O'Brien

Epidemiologist Dr. Lorelei Mucci of Harvard University found dietary levels of acrylamide aren't high enough to increase the risk of three bladder, bowel or kidney cancer in human.

"The amount of acrylamide you take in through food is probably not enough to increase the risk of cancer in humans, but I think there's a lot more research that needs to be done," said Mucci.

Last week, a panel of American experts in toxicology and birth defects also concluded people do not eat enough acrylamide to risk reproductive and developmental effects.

Lowering acrylamide levels

Testing shows acrylamide levels vary widely between different brands of the same product.

It's possible companies could lower levels by choosing different ingredients or cooking methods. The German government has demanded its food industry lower acrylamide levels in certain foods and put warnings on those containing the highest amounts.

Canada's food industry says it will follow whatever regulations Health Canada imposes.

"Any recommendations that come out that are based on the science we would adhere to because we recognize that were not going to put our consumers at risk," said Carolyn O'Brien of the Food and Consumer Products Manufacturers of Canada.

Health Canada said it is updating its acrylamide action plan. The department won't publish product by product test results and hasn't recommended people reduce their consumption of starchy foods. It advises Canadians to eat a balanced diet.