Health Canada considers anti-cancer additive for junk food

December 24, 2009 in Cancer Prevention, Nutrition Topics in the News

Health Canada considers anti-cancer additive for junk food

In the first move of its kind in Canada, Health Canada is considering allowing food manufacturers to add an anti-cancer drug to junk food to help thwart the risk of cancer from such foods.

The drug in question is asparaginase, an enzyme that has been shown to reduce the production of acrylamide, a potentially dangerous chemical produced when carbohydrates are cooked at high temperatures.  Studies have linked acrylamide ingestion with an increased cancer risk in mice, however it’s effect on human health remains unclear. Recent research has found very high levels of acrylamide in fried foods, such as potato chips and French fries.

Health Canada says it has completed a safety assessment of the anti-cancer enzyme and hasn’t found any health concerns.   The anti-cancer enzyme is already used in food production in the U.S., Denmark, Australia and New Zealand.

Health Canada is accepting comments from the public on the proposal until February 10, 2010. 

All research on this web site is the property of Leslie Beck Nutrition Consulting Inc. and is protected by copyright. Keep in mind that research on these matters continues daily and is subject to change. The information presented is not intended as a substitute for medical treatment. It is intended to provide ongoing support of your healthy lifestyle practices.