A new study published in the March 2009 American Journal of Clinical Nutrition by Marek Naruszewicz and colleagues from Poland suggests that acrylamide from foods may increase the risk of heart disease. Acrylamide has been linked previously to nervous system disorders and possibly to cancer.
After ingesting large amounts of potato chips providing about 157 micrograms of acrylamide daily for four weeks, the [14]participants had adverse changes in oxidized LDL, inflammatory markers and antioxidants that help the body eliminate acrylamide—all of which may increase the risk of heart disease.
Additional research is needed in long-term studies of people consuming typical amounts of acrylamide (averaging about 20 to 30 micrograms).
Link to the publication in the American Journal of Clinical Nutrition
