Health Canada is proposing to allow the addition of the enzyme asparaginase to foods that contain a known carcinogen, foods such as potato chips and French fries.
The objective is to lower the levels of the cancer-causing material acrylamide.
Acrylamide naturally forms in plants high in carbohydrates and low in protein. During processing or cooking at high temperatures, the amino acid asparagine reacts with sugars, such as glucose, to form acrylamide.
Acrylamide causes cancer in experimental animals, and dietary exposure has been identified as a potential concern by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).
Acrylamide can be found in varying concentrations and in a wide range of foods including potato chips, French fries, cookies, breakfast cereals, bread, coffee, roasted almonds and other foods. Health Canada found levels were typically highest in potato chips and French fries, while lower in soft bread and cereals.
While acrylamide is a natural by-product of food manufacturing, great interest in the potential carcinogenic effects has emerged from recent scientific studies. Of particular interest to Health Canada is an 11-year study published in Cancer Epidemiology, Biomarkers and Prevention in November 2007 that found a small but significant increased risk of endometrial and ovarian cancer in post-menopausal Dutch women.
Research into the health impacts of acrylamide is ongoing and more information about the cancer risk awaits evaluation by the United States National Center for Toxicology Research. Health Canada and JECFA agree it is not yet possible to determine the level of risk to health nor is there enough data to set daily intake limits to food. Still, the potential carcinogenic effects remain an area of interest.
Adding the enzyme asparaginase to food processing is one way to lower levels of acrylamide. Health Canada studies have found the use of asparaginase as a food additive to be safe.
Asparaginase has already been approved as a food additive in the United States, Denmark, Switzerland, Australia, New Zealand, Mexico, Russia, China and Singapore.
But if asparaginase is added to junk food, would you consciously eat it?
More importantly, what is the possible effect on the trend towards making healthier food choices?
Health Canada and health care professionals have been successful in encouraging eating habits that follow the recommendations in Canada’s Food Guide. Most Canadians know a diet high in fruits and vegetables and low in saturated fats, sodium and processed foods is healthier for them.
Would the addition of an anti-cancer drug to junk food undermine the promotion of healthy eating practices and further confuse Canadians trying to make healthy food choices?
Will adding asparaginase to potato chips and French fries give a false impression of healthiness or provide an excuse to justify indulging in them?
Health Canada is by no means advocating for increasing the consumption of fried or deep-fried foods. It continues to urge consumption of a variety of foods in accordance with Canada’s Food Guide and to consume fried or deep-fried foods less often.
However the addition of asparaginase to foods is one strategy to lower acrylamide levels in foods.
Opinions wanted
Should asparaginase be added to foods containing acrylamide to make them safer? Health Canada wants your opinion.
Until Feb. 21, comments can be submitted to the Bureau of Chemical Safety at [email protected] with “asparaginase” in the subject title.
Check Health Canada’s website at:
www.hc-sc.gc.ca/fn-an/securit/chem-chim/food-aliment/acrylamide/index-eng.php
For information about acrylamide in certain foods check out:
The writer is a third-year food and nutrition student at Brescia University College.