Health Canada Proposes Added Cancer-Fighting Agent to Fried Food
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Health Canada is proposing an adaptation to its regulations, which would allow small amounts of the cancer-treating drug, asparaginase, to be added to baked or fried food products made of grain or potatoes. Plant-based foods that are high in carbohydrates but low in protein – like potatoes – create a potentially carcinogenic chemical called acrylamide as a natural by-product during the cooking process. It is believed that acrylamide is created when the sugars in these foods come into contact with other proteins under high heat. French fries and other snack foods that are very prevalent in the North American diet have high levels of this naturally-occurring chemical – such as pastries, cereals, cookies, breads, coffee and cocoa products. Fried potato products have been found to have the highest level of the harmful substance.
Acrylamide was discovered seven years ago, and has been found to cause cancer in laboratory animals. Its effect on humans is still not clear, and studies have failed to prove that the chemical is carcinogenic to humans. Nonetheless, it is considered a cause for concern due to laboratory findings. Researchers have been looking for a way to reduce or eliminate its presence in food since its discovery. When added to food, asparaginase has been found to fight the effects of acrylamide. Asparaginase is an enzyme that is used to treat patients suffering from leukemia.
According to Health Canada, asparaginase is safe to use as a food additive: “Health Canada has conducted a thorough scientific assessment on the use of asparaginase as a food additive and concluded that there are no health or safety concerns with the use of this enzyme as proposed,” said their spokesperson, David Thomas.
Asparaginase is already in use as a food additive in the United States, China, Australia, Denmark, Russia, New Zealand, Mexico, Singapore, the Netherlands, and Switzerland.
Earlier this year, Health Canada suggested adding acrylamide to Canada’s toxic substances list. It is also working on regulations to limit levels of the chemical in food. The organization will be accepting public input and comments into the suggested use of asparaginase to
offset acrylamide until Feb. 21st.
