Acrylamide has been linked previously to nervous system disorders and possibly to cancer. After ingesting large amounts of potato chips providing about 157 micrograms of acrylamide daily for four weeks, the participants had adverse changes in oxidized LDL, inflammatory markers and antioxidants that help the body eliminate acrylamideâ€”all of which may increase the risk of heart disease.
FDA reports that acrylamide is particularly high in potato chips and French fries (http://www.cfsan.fda.gov/~dms/acrydata.html). According to American Society for Nutrition Spokesperson Mary Ann Johnson, PhD: “Consumers can reduce their exposure to acrylamide by limiting their intake of potato chips and French fries, choosing a variety of fruits, vegetables, whole grains, and low fat meat and dairy products, and quitting smoking, which is a major source of acrylamide.”
It’s good to know that industry, at the behest of our fellow clueless citizens and their buying habits, have surrounded us with toxic products.