FRIED STAPLE FOODS DANGER

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FRIED STAPLE FOODS DANGER JoAnn Guest Apr 30, 2005 19:55 PDT

 

European and American food science experts and officials are taking

concerted action to try to reduce potentially dangerous levels of

acrylamide, a toxin known to cause cancer, in staple foods.

 

The move follows an 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 French fries.

 

" ...t 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 represents an even greater danger.

Acrylamide is a known poisonous substance produced in plastics

manufacture.

Its presence in food was a chance discovery by researchers at Stockholm

University testing tunnel workers exposed to large quantities of

acrylamide from a water sealant in 1997.

When they found similarly high levels in the blood of workers not

exposed

to the sealant, they concluded that diet was responsible.

Studies to date show that a minimum temperature of 120 degrees C is

needed to start formation of acrylamide in foods, although 140 to 180

degrees C is optimal.

" The hotter and longer you bake or fry, the more carcinogen forms, " said

Dr. Arnold. The carcinogen tends to attack the thyroid gland, female

mammary gland, male testes, and mouth.

(Organic NZ, September/October 2002, Soil & Health Association of NZ

Inc., P.O. Box 36-170, Northcote, Auckland 9 or 29 Pearn Crescent,

Northcote. In-, www.organicnz.pl.net.)

v

PLASTIC FOOD

" Back in 1967 or so...a food technologist...speculated...that when

looked at through a microscope, a hydrogenated fat molecule looks

very much like a plastic molecule.... `Lipid chemists,' he

explained, `actually talk about plasticizing oils.' ...I decided to

discontinue selling margarine—as well as products containing

vegetable shortening, margarine's cousin—and to perform a little

experiment:

It was quite nontechnical.... I put a cube of margarine... on a saucer

and placed the saucer on the window sill.... I reasoned that if I made

it readily available and if it was real food, insects and microorganisms

would invite themselves to the feast.

Flies and ants and mold would be all over it just as if it were

butter.... That cube of margarine became infamous. I left it sitting on

the window sill for about two years. Not [one insect or] speck of mold

ever appeared on it.... I had reached the conclusion long ago that

margarine basically is not food, whether or not it's like plastic. "

—Fred Rohe, Price-Pottenger Nutrition Foundation

Health Journal, in Nourishing Traditions, p. 141, PMB 106-380, 4200

Wisconsin Avenue, NW, Washington, D.C. 20016)

ADVERTISED FOODS

" When Adelle Davis, the famous nutrition writer, appeared on the

Johnny Carson show, she was asked to give a `rule of thumb' for

healthy eating.

She said, `If it is advertised in the media, don't

buy it.' An excellent rule indeed.

Unfortunately the TV station blipped her out. Viewers never heard the

comment.

When money goes into advertising, cuts must be made elsewhere, so the

cheapest ingredients are used—hydrogenated vegetable oils, high fructose

corn syrup, white flour and additives that mimic the taste of properly

prepared whole food. "

—Sally Fallon in Nourishing Traditions

===============================================

Studies Show These Effects Of Hydrogenated Trans-Fats On The Body

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1 Lowers the " good " HDL cholesterol in a dose response manner (the

higher the 'trans' level in the diet, the lower the HDL cholesterol in

the serum);

2 Raises the " bad " LDL cholesterol in a dose response manner;

3 Raises the atherogenic lipoprotein (a) in humans;

4 Raises total serum cholesterol levels 20-30mg%;

5 Lowers the amount of cream (volume) in milk from lactating

females in all species studied, including humans, thus lowering the

overall

quality available to the infant;

6 Correlates to low birth weight in human infants;

7 Increases blood insulin levels in humans in response to glucose

load, increasing risk for diabetes;

8 Affects immune response by lowering efficiency of B cell

response and increasing proliferation of T cells;

9 Decreases levels of testosterone in male animals, increases

level of abnormal sperm, and interferes with gestation in females;

10:) Decreases the response of the red blood cell to insulin, thus

having a potentially undesirable effect in diabetics;

11:) Inhibits the function of membrane-related enzymes such as the

delta-6 desaturase, resulting in decreased conversion of, e.g.,

linoleic acid to arachidonic acid;

12:) Causes adverse alterations in the activities of the important

enzyme system that metabolizes chemical carcinogens and drugs

(medications), i.e., the mixed function oxidase cytochromes

13:) Causes alterations in physiological properties of biological

membranes including measurements of membrane transport and membrane

fluidity;

14:) Causes alterations in adipose cell size, cell number, lipid

class, and fatty acid composition;

15:) Adversely interacts with conversion of plant omega-3 fatty

acids to elongated omega-3 tissue fatty acids; Escalates adverse effects

of essential fatty acid deficiency;

16:) Increases peroxisomal activity (potentiates free-radical formation)

17:) Increased breast cancer in women

18:) Increased heart disease in men and women

19:) Increases non-insulin dependent type diabetes disease

=============================================== Danish Nutrition Council

- Influence of Trans fatty acids

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Vol. 48, No. 2, 2004

Free Abstract Article (References) Article (PDF 71 KB)

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Review

Influence of Trans Fatty Acids on Health

Steen Stendera, Jørn Dyerbergb

Danish Nutrition Council,

aDepartment of Clinical Biochemistry, Gentofte Hospital, University of

Copenhagen, and bInstitute of Human Nutrition, Royal Veterinary and

Agricultural University, Frederiksberg, Denmark

Address of Corresponding Author

Annals of Nutrition & Metabolism 2004;48:61-66 (DOI: 10.1159/000075591)

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Key Words -Trans fatty acids

Ischemic heart disease -Food safety

Heart rhythm

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Abstract

The contribution of dietary trans fatty acids (TFAs) on the risk of

ischemic heart disease (IHD) has recently gained further support due to

the results from large, prospective, population-based studies.

Compared to saturated fat, TFAs are, gram to gram, associated with a

considerably (2.5- to >10-fold) higher risk increment for IHD. A

negative effect on the human fetus and on newborns and an increase in

colon cancer risk in adults are possible but, however, still equivocal.

Recent findings justify further studies concerning the effect of TFAs on

allergic diseases in children and on the risk of type-2 diabetes in

adults.

The intake of industrially produced TFAs in European countries is

decreasing. However, determination of the TFA content in various popular

food items collected in Danish shops showed that it is likely that

persons with a frequent intake of, e.g., French fries, microwave oven

popcorn, chocolate bars, fast food, etc., consume industrially produced

TFAs in amounts far exceeding the average intake, and are thereby

exposed to an unnecessary health risk.

The Danish government has decided that oils and fats containing more

than 2% industrially produced TFAs will not be sold in Denmark after the

January 1, 2004.

2004 S. Karger AG, Basel

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Author Contacts

Steen Stender

Department of Clinical Biochemistry, Gentofte Hospital

University of Copenhagen, Niels Andersens Vej 65

DK-2900 Hellerup (Denmark)

Tel. +45 3977 3120, Fax +45 3977 7616, E-Mail

st-

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Article Information

Published online: December 16, 2003

Number of Print Pages : 6

Number of Figures : 0, Number of Tables : 0, Number of References : 52

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Free Abstract Article (References) Article (PDF 71 KB)

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JoAnn Guest

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