(Au) Cancer tests on food

[Guest guest]

Cancer tests on food

By FIONA HUDSON, medical reporter

26jun02

 

AUSTRALIAN food makers have asked CSIRO scientists to test popular foods for

a chemical suspected of causing cancer.

 

The study of staple foods - including breakfast cereals, crispbread and

snacks such as potato chips - follows mounting global concern over the

chemical.

The World Health Organisation last night began a three-day emergency summit

in Geneva on the effects of the substance, called acrylamide, in food.

 

More than 25 top scientists and doctors from around the world are attending

the crisis session.

 

Swedish food authorities revealed in April they had found high levels of the

chemical in some foods.

 

It appears to form naturally in rice, potato or cereal-based foods when they

are fried, baked, grilled or barbecued at high temperature.

 

The chemical has been linked to cancer and other problems in animals.

 

No studies have been done to show the effects on human health.

 

The findings prompted a worldwide alert and have been backed by further

research in Britain, Germany and Norway.

 

Food Science Australia acrylamide expert Dr Peter Varelis confirmed

yesterday that " major players " in the Australian food industry had requested

tests on local products.

 

Food Science Australia is a commercial arm of the CSIRO.

 

Testing was expected to start next month, depending on the outcome of the

WHO talks, Dr Varelis said.

 

The survey would examine local versions of foods shown overseas to have high

levels of the chemical, including potato crisps, potato chips, breakfast

cereals and crispbread.

 

Dr Varelis said he expected tests on Australian foods to yield similar

results to European studies.

 

No food agency in the world has yet urged people to change their diet or

cooking methods.

 

But they all agree the chemical should ideally not be present in food, or

present only at lowest possible levels.

 

WHO food safety spokesman Gregory Hartl said from Geneva last night the

urgency of the talks was highly unusual.

 

" We only found out about high levels of this chemical in food two months

ago, " he said.

 

" But the levels were so high in those foods, and they are foods so many

people eat, we had to act. "

 

Results from animal experiments suggested acrylamide could be a significant

source of cancer in humans, he said.

 

The Geneva meeting will decide what further research is needed, and whether

to urge consumers to change their diet or cooking methods.

 

Australia's food watchdog, ANZFA, has submitted to the meeting an estimate

of how much of the chemical we eat.

 

Researchers found Australians consume up to 100 micrograms a day on average.

 

This is 1000 times lower than the dose found to cause cancer, nerve damage

and infertility in animals.

 

ANZFA spokesman Steve Crossley said it was not known what levels were toxic

to humans.

 

Mr Crossley said though the substance had only recently been discovered in

foods, it was not a new risk. " It's been there for a long time, " he said.

 

The food authority was taking the issue very seriously and was keeping a

close watch on international developments, Mr Crossley said.

 

" The most important thing is to have a balanced diet with plenty of fruit

and vegetables to outweigh potential risks, " Mr Crossley said.

 

Australian Food and Grocery Council scientific director Dr David Roberts

said manufacturers were also monitoring developments.

 

Research had not yet shown a definite link between the chemical in food and

cancer in humans, he said.

 

The council welcomed World Health Authority efforts to clarify the

situation, he said.

 

He urged consumers to heed advice not to alter their diets until further

research was conducted.