Cancer-risk chemicals in own-brand and posh crisps
POPULAR crisp brands, ranging from expensive gourmet versions to cheap supermarket packs, have high levels of a chemical linked to cancer.
Raised levels of acrylamide, which is caused during the cooking process, were found in almost one in five packs.
A pack of sweet potato crisps sold under the upmarket Tyrrell’s brand had the highest contamination.
Higher levels were also seen in Morrisons’ own label potato crisps and others available from Aldi, Seabrook, Co- op, Tesco, Waitrose, Sainsbury’s and Asda.
Earlier this year, the Food Standards Agency (FSA) caused controversy with warnings about eating crispy roast potatoes, chips and burnt toast because of acrylamide. The Daily Mail then identified a number of crisp products, breakfast cereals, bread, biscuits and even baby food where this was a cause for concern.
Now a study has found that 16 out of 92 big-selling potato snacks had raised levels of acrylamide, which has been identified by the World Health Organisation as a cancer risk.
Tests are carried out on supermarket food to assess whether acrylamide levels are above what is known as an ‘indicative value’ (IV). For crisps the level is currently 1,000 micrograms per kilo- gram. However, the EU is considering a lower benchmark of 750.
Manufacturers of products that have a reading above the IV are warned they need to take action.
The latest tests were commissioned by the Changing Markets Foundation, which wants legally enforceable limits on acrylamide contamination in foods.
The independent tests found 16 of the 92 packs of crisps were above the 1,000 IV level and another 31 were above 750. The highest level was in the Tyrrells’ sweet potato crisps at nearly 2,500. Morrisons’ cheese and onion popped potato snacks were also above 2,000.
Changing Markets spokesman Nusa Urbancic, said: ‘The results published today reveal that several companies found to exceed dangerous acrylamide levels by the FSA haven’t done anything to address this problem.
‘This clearly points to the failure of self-regulation by industry and weak enforcement by the FSA.
‘European legislators cannot continue to turn a blind eye to the wealth of data showing that high levels of acrylamide in everyday products like crisps and baby foods continue to put consumers’ health at risk.’
Helen Munday, chief scientific officer for the Food and Drink Federation, said the industry was making ‘good progress’ in lowering levels of acrylamide and manufacturers were following ‘mitigation recommendations’ from the European Food Safety Authority. She added that the cooking of vegetables presented ‘unique challenges’ because their composition can vary from season to season.
A spokesman for Tyrrell’s said acrylamide formed naturally in food cooked at high temperature and that studies have ‘provided limited and inconsistent’ evidence of a link with cancer.