Fried and baked foods have been given another kick in the teeth, following a food scare (see report on href='http://www.freshinfo.com/freshinfo/News.taf?_function=display&StoryID=339'>freshinfo.com ) that linked chips to cancer.
The latest scare follows an announcement from scientists that much of our food contains a cancerous chemical which damages the nervous system and affects fertility.
The original Swedish report found unacceptable levels of acrylamide in fried, baked and processed foods. Health experts are so shocked they have called an international meeting in Geneva next month to discuss the findings presented on May 19 to the Scientific Committee on Food.
The Consumers Association have described the findings as a 'worrying development'.
Under EU rules, acrylamide levels must not exceed 10 parts per billion. However, the FSA found levels of 12,800 ppb in over-cooked chips, 3,500 in properly cooked chips and 1,220 in a packet of crisps.
Diane Benford, A Food Standards Agency toxicologist, told The Daily Telegraph: 'We are not advising any changes of diet or cooking procedures because we do not know enough yet.' The FSA suspect acrylamide is formed because of the temperature food is cooked at, and the chemical composition of the food. Lower levels were found in boiled or raw foods.