Cancer fears over chips and crisps

People have been urged to cut down on fried foods, including chips and crisps, after scientists raised fears that they can contain high levels of a chemical linked to cancer.

Dr Jorgen Schlundt, co-ordinator of World Health Organisation's food safety division, said that there is "major concern" about the levels of acrylamide found in a variety of foods.

The substance, which is known to cause cancer in animals and may also cause it in humans, has been discovered in fried foods such as chips and crisps, crispbreads, biscuits and even breakfast cereals. Levels appeared to be highest in foods that have been cooked at high temperatures for long periods.

The warning was made after food safety experts meeting in Geneva confirmed the findings of Swedish scientists earlier this year. Dr Schlundt said: "It is likely that this is causing cancer in the human population.

"It is a geotoxic substance which means it goes into the genes and changes something, and causes cancer. The experts were unanimous and clear that this is a major concern."

He warned that although a single meal of chips was unlikely to do much harm, the effects were cumulative. "The longer you eat it, the greater the risk," he said.

Acrylamide in food appears to be produced naturally as a result of baking and frying, and possibly roasting and grilling. It has long been linked to cancer, nerve damage and infertility but until the Swedish findings experts had no idea it could be produced by cooking.