We are having some lab testing done this week and I"m confused...

I thought earlier posts warned us against acrolein, not acrylamide. Are
these separate compounds? Do we need to test for both?

Craig

----- Original Message -----
From: "Keith Addison" <[EMAIL PROTECTED]>
To: <biofuel@yahoogroups.com>
Cc: <biofuels-biz@yahoogroups.com>
Sent: Sunday, February 02, 2003 10:04 AM
Subject: [biofuel] More on acrylamide


> See archives for previous.
>
> Keith
>
>
> http://news.bbc.co.uk/1/hi/health/2702241.stm
> BBC NEWS | Health |
> Wednesday, 29 January, 2003, 10:29 GMT
>
> Food chemical cleared of cancer link
>
> Chips are among the foods containing acrylamide
>
> High levels of a chemical found in foods such as chips, crisps and
> bread do not, as feared, seem to raise the risk of cancer, research
> suggests.
>
> Research in the past year has shown that many types of cooked food
> contained moderately high levels of a chemical called acrylamide,
> which is considered to be potentially carcinogenic.
>
>   This study provides preliminary evidence that there's less to worry
> about than was thought
>
> Dr Lorelei Mucci
>
> Acrylamide appears to form as a result of a reaction at high
> temperatures between specific sugars and other chemicals found in
> food.
>
> But scientists from the US and Sweden found that dietary levels of
> acrylamide do not seem to be sufficient to increase the risk of large
> bowel, bladder and kidney cancers - the forms of the disease likely
> to be affected.
>
> Researchers studied the diets of 987 cancer patients and 538 healthy
> people, in order to see if there was any link between the amount of
> high-acrylamide food eaten and risk of the disease.
>
> Each person in the study filled out a detailed questionnaire, listing
> how often they ate a total of 188 different types of food.
>
> These included some - such as crisps, french fries, fried potatoes,
> bread and biscuits - which contain high to medium levels of
> acrylamide.
>
> Scientists calculated overall levels of the chemical in each individual's
diet.
>
> Possible risk
>
> Lead researcher Dr Lorelei Mucci, of the Harvard School of Public
> Health, said: "The discovery last year that many types of food
> contained high levels of acrylamide was disturbing, since acrylamide
> is classified as a probable carcinogen.
>
> "It's therefore reassuring that the levels of acrylamide that
> individuals are generally exposed to through food do not appear to
> increase the risk of these cancers.
>
> "There remain several food items whose acrylamide levels are not
> known, so there is still a chance that extremely high levels of the
> chemical could contribute to cancer risk.
>
> "Plus acrylamide increases the risk of certain neurological
> conditions and there are currently no data looking at the intake of
> acrylamide-rich foods and these diseases.
>
> "Overall, though, this study provides preliminary evidence that
> there's less to worry about than was thought."
>
> Other factors
>
> Researchers took into account a number of other factors which affect
> cancer risk, most importantly smoking, which is itself a major source
> of acrylamide and many other proven carcinogens.
>
> There was no relationship between dietary acrylamide and the risk of
> bladder or kidney cancer.
>
> But high amounts of acrylamide were associated with reduced risk of
> bowel cancer, although this may be because the foods high in
> acrylamide are also rich in other factors, such as fibre, that may
> reduce the risk of the disease.
>
> Sir Paul Nurse, chief executive of Cancer Research UK, said: "We know
> that acrylamide can be carcinogenic to animals, but this study
> suggests that either levels in food are too low to affect cancer
> risk, or that the body is able to deactivate the chemical in some
> way."
>
> The research is published in the British Journal of Cancer.
>
>
>
>
> Biofuel at Journey to Forever:
> http://journeytoforever.org/biofuel.html
>
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> http://archive.nnytech.net/
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