THE EDITOR, Sir:THANK YOU for the article on acrylamide in foods in Saturday, December 10 Gleaner. I wish to applaud the Scientific Department of the UWI, Mona, in general, but also a special 'thank you' to our young researcher Grace-Anne Bent.
One of the interesting parts of this research is that young Ms. Bent has simplified chemistry by bringing it into our kitchens. Not only does the article explain that the white odourless chemical, acrylamide, can be found in many food products, but also how it can be prevented and/or reduced.
According to the article, when animals are exposed to large quantities of this chemical in the lab they develop cancer: It is therefore likely that exposure to high amounts of acrylamide by humans can also lead to cancer. Some of the foods mentioned are the starchy ones (ground food as we commonly call them). Interestingly, some of these foods are rich in amino acids (an important substance for healthy organisms).
However, states the article, of the 20 KNOWN amino acids, ASPARAGINE is the main contributor to the formation of acrylamide. Foods that are deep-fried contain large amounts of the chemical. A most significant point made is ... acrylamide can cross the placenta from mother to child and from the mother's breast milk to the child. Acrylamide affects the nervous system, consequently resulting in various biological insults and/or abnormalities.
It has long been established that certain chemicals, if ingested by pregnant women, can have deleterious effects. A good
example is thalidomide and its unfortunate consequences.
An important aspect of the study is prevention, as previously mentioned. It is most
simple and can be applied by anyone who cooks and/or
prepares meals. Although high temperatures (of which I'm guilty) can accelerate acrylamide, the salient point is ... "The longer the cooking time, the more acrylamide is formed. Overcooking by FIVE minutes could double the acrylamide content." Many of us are guilty of overcooking our starchy foods and vegetables.
This significant piece of research is most timely and appropriate. When we consider the apparent increase in hyperactivity in some of our children, resulting in restlessness in the classrooms, low attention span and irritability resulting in decreased learning abilities, we can begin to see a correlation between a probable affected nervous system and its effect on the total organism.
This piece of research ought to be translated not only into the chemistry labs, but also in all of the home economics courses and a continuation in the Parent-Teacher Association meetings.
Again, kudos to the Research Unit at UWI for publishing a great piece of applied science.
I am, etc.,
F. L. SPENCER-STRACHAN
Medical anthropologist
