Frying starchy foods

Question
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Follow up Question -
There is apparently a chemical produced when potatoes and other starch-based foods are used to make items such as French-fries, crispbreads etc, which is said to be carcinogenic.  However health authorities so far maintain that we need not cut down on these foods.
Is there any firm evidence?
Thanks in advance.....
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Answer
Dear Andrew,

   The chemical you are referring to is called acrylamide.
It is a chemical produced when carbohydrate-rich foods like french fries or potato chips are heated to very high temperatures, was discovered in 2002 by Swedish researchers to cause cancer and reproductive harm in high doses.

Scientists in the UK, Switzerland, and Japan have all since reached the same conclusion. The Food and Drug Administration(FDA), along with the World Health Organization (WHO), considers acrylamide in food to be a "major concern." Unsurprisingly, acrylamide is found in especially high levels in McDonalds' and Burger King's best-selling side order, cooked by both at unusually high temperatures.  The higher the temperature, the more acrylamide you get.

The Food and Drug Administration (FDA), has been studying acrylamide's affects on both cancer levels and reproductive health since the Swedish studies came out two years ago. Unsurprisingly, the embattled, and increasingly pro-business, agency has yet to release any data or warnings more specific than it's fuzzy comment that acrylamide in food represents a "major concern."  Hope this helps.

-George Rapitis, Nutritionist
http://www.juiceblend.com

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