Norway’s Food Control Authority (SNT) has investigated levels of the carcinogen acrylamide in products on the Norwegian market. Their verdict is cautiously optimistic, but the national Consumer Council warns that ignorance is still rife and existing data is thin.
 
The SNT’s new tests show that some industry producers have lowered acrylamide levels in high-content foods like crisps and French fries, but inconsistent results indicate that producers are not fully informed.
 
Norway’s Consumer Council (CC) argues that researchers admit to not having any quick or easy answers as to how best to lower acrylamide levels in food production, so only a steady campaign of information can help.
 
Factors as varied as potato type, growth conditions, handling after harvest and storage length can all affect the acrylamide level of the final product, CC Food and Environment advisor Hilde Helgesen said.

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