Byrne targets cancer from chips

Date: 24/10/02

By Peter Chapman

DAVID Byrne, the health and consumer protection commissioner, has pledged to investigate claims that thousands of people are contracting cancer from French fries and crisps.

Swedish scientists warned earlier this year that such foods release dangerous levels of a chemical linked to the disease, acrylamide, when cooked at high temperatures such as in a deep-fat fryer.

Dutch experts said this could result in the death of up to 2,500 people per year in member states.

Children would be most vulnerable, say the scientists, as a result of their high consumption of fast foods and snacks.

Dutch experts said frozen chips and crisps posed the greatest risks to health. A special working group of the EU's scientific committee on food met for the first time last week to discuss the claims. The meeting, which was open to industry and consumer representatives, highlighted the need for more research.

The Commission is setting up a database, available to the public, of all the available research as a first step. Byrne said: 'When sufficient scientific understanding is reached, it will be possible to consider whether limits should be set for acrylamide.'

But he added: 'It is important to reduce levels of acrylamide in food without delay.'

David Byrne, the health and consumer protection commissioner, has pledged to investigate claims that thousands of people are contracting cancer from French fries and crisps.