Update

August 2002 Issue

Continued Concern Over Cooked Carbs

An international panel of experts met in Geneva, Switzerland, on June 27 to evaluate recent findings on acrylamide. Thatís the carcinogenic and nerve-damaging compound that Swedish scientists found in high-carbohydrate foods that are cooked at high temperature, such as potato chips, French fries, crackers, even cereal (see EN, June 2002). Acrylamide a "Major Concern." The panel, hosted jointly by the World Health Organization (WHO) and the United Nations Food and Agriculture Organization (FAO) made no call for changes in diet or manufacturing

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