[Skip to Content]
Access to paid content on this site is currently suspended due to excessive activity being detected from your IP address Please contact the publisher to request reinstatement.
[Skip to Content Landing]
Medical News & Perspectives
November 6, 2002

Fear of Frying

Author Affiliations

Not Available

Not Available

JAMA. 2002;288(17):2105-2106. doi:10.1001/jama.288.17.2105

Swedish scientists sounded an alarm in April when they announced their discovery of high levels of acrylamide in certain cooked foods—particularly potato chips and French fries. Since this announcement, some food science experts and health officials have warned consumers to minimize their intake of suspect foods containing acrylamide, a substance used to produce plastics and dyes and to purify drinking water.

Acrylamide is listed by the World Health Organization (WHO) as a probable human carcinogen.

First Page Preview View Large
First page PDF preview
First page PDF preview