OTTOWA, Ont.-A report titled, "Antioxidant Capacity of Potato Chips and Snapshot Trends in Acrylamide Content in Potato Chips and Cereals on the Canadian Market," has newly published data in Food Additives & Contaminants Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment.
According to recent research from Ottawa, Canada: "The concentration of acrylamide was measured in selected varieties of five brands of potato chips and breakfast cereals over a five-year period. Most of the products were purchased in one locality in Canada."
The researchers concluded, "No relationship was found between antioxidative capacity of potato chips and their acrylamide content."
For additional information, contact A. Becalski, Bureau of Chemical Safety, Food Research Division, Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada.