The newspaper article claimed chips served in many fast-food outlets and restaurants could contain acrylamide, what it described as a“cancer-causing chem¬ical”.
The article quoted research from Reading University, which claimed to find acrylamide in chips which have been dried, frozen and cooked twice before reaching the table – a common form of preparation.
Human health
The food safety watchdog said: "The results from the FSA’s most recent survey of acrylamide in food showed the average level found in French fries bought from fast food outlets was well below the levels that would cause concern about risk to human health.
"Acrylamide is formed naturally during manufacturing or home-cooking, when foods containing natural amino acids and sugars, are heated at temperatures greater than 120°C.
"The FSA does not advise people to stop eating any of these foods, but follow government advice on eating a healthy, balanced diet.”
