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French fries and crisps, already decried for their very elevated content in fat matters and in salt, would be able to, in addition, to be toxic. In reason, the acrylamide that forms itself in some food, during the transformation or cooking to elevated temperature. One knows that this chemical substance is capable to provoke some cancers among the animals of laboratories. The acrylamide is a chemical substance that forms itself in some food, the most often of plant origin, whose content is rich in glucides and weak in proteins, and, that, during the transformation or cooking to elevated temperature. One knows that drags some cancers among the animals of laboratory and, in 2002, the National Food Swedish Administration confirmed for the first time presence in food. Among food analyzed by Health Canada, these are crisps and the French fries that contain the more of acrylamide. The cookies, the cereals, bread and of other food submitted to an elevated temperature, as coffee, the grilled almonds and the substitutes of coffee to basis of cereals, also contain the acrylamide, but in smaller quantities. Is it necessary to stop consuming this food as much? No, of course. On present hour, it is not possible to determine with precision the size of the risk for the human health. The Pr. Fenster, of the McGill university of Montreal, indicates indeed that the animals tested in laboratories have been exposed to very elevated doses little of acrylamide comparable to the doses ingested by the humans. Result: it is not possible to recommend a maximal doorstep of exhibition nor a doorstep limits daily consumption of some containing food of the acrylamide. However, it is recommended anyway to limit the consumption of food rich in calories and in lipids, as French fries and crisps. But the occasional consumption of this food doesn't constitute a source of concern presumably concerning health. The studies continue in order to deepen the understanding of the risks for the human health that present the exhibition to the food source acrylamide. 2009-03-12
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