New book in Dutch

Eet vet word slank

Eet vet word slank gepubliceerd januari 2013

In dit boek lees je o.a.: * heel veel informatie ter bevordering van je gezondheid; * hoe je door de juiste vetten te eten en te drinken kan afvallen; * hoe de overheid en de voedingsindustrie ons, uit financieel belang, verkeerd voorlichten; * dat je van bewerkte vetten ziek kan worden.

Trick and Treat:
How 'healthy eating' is making us ill
Trick and Treat cover

"A great book that shatters so many of the nutritional fantasies and fads of the last twenty years. Read it and prolong your life."
Clarissa Dickson Wright

Natural Health & Weight Loss cover

"NH&WL may be the best non-technical book on diet ever written"
Joel Kauffman, PhD, Professor Emeritus, University of the Sciences, Philadelphia, PA

Acrylamide in Foods

BMJ 2002;325:120 ( 20 July )


Experts launch action on acrylamide in staple foods

Fiona Fleck , Geneva

Food science experts and officials from Europe and the United States are taking concerted action to try to reduce potentially dangerous levels of acrylamide, a toxin known to cause cancer, in staple foods.

The possible health risk was discussed at a meeting convened by the World Health Organization in Geneva last month, after the announcement in March by Swedish scientists that acrylamides were present in a wide range of foods, particularly fried, starch based foods, such as chips and potato crisps.

The 23 experts concluded that the Swedish findings, verified by scientists in the United Kingdom, the Netherlands, the United States, Switzerland, and Norway, were disturbing.

"It's not new to find carcinogenic substances in food, but it is the first time we are dealing with substances that are potentially carcinogenic in human staple foods," said Dieter Arnold of the Federal Institute for Consumer Health Protection in Berlin. The experts said that traces of carcinogens can be found in grilled and baked meats, but acrylamide represented an even greater danger.

Acrylamide is a known poisonous substance produced in the manufacture of plastics. Its presence in food was a chance discovery by researchers at Stockholm University when testing tunnel workers exposed to large quantities of acrylamide from a water sealant in 1997. After finding similarly high levels in the blood of workers who had not been exposed to the sealant, the researchers concluded that diet was responsible.

Studies to date show that a minimum temperature of 120C is needed to start formation of acrylamide in foods, although 140C to 180C is optimal. "The hotter and longer you bake or fry, the more carcinogen forms," said Dr Arnold.

In a test conducted by the English Food Standards Agency, scientists found a 10-fold difference between normal and overcooked chips, which experts say is good news, because it means levels can be limited. The carcinogen tends to attack the thyroid gland, female mammary gland, male testes, and mouth, Dr Arnold said.

The experts concluded too little was known about the formation of acrylamides to issue specific guidelines, but recommended a diet with plenty of fresh fruit and vegetables.

Last updated: 20 July 2002

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