Esquecer os crispies (acrilamida)?

Dir-se-ia que sim: Apesar destas marcas não existirem em PT, o panorama dos crispies no Mac, KFC e afins não deve ser muito diferente:
http://m.huffpost.com/uk/entry/uk_58e26d43e4b0b3918c85402a

Citando:
"Almost one in five crisp varieties contain high levels of a known carcinogen called acrylamide, a new report has revealed.

Acrylamide has the potential to cause cancer in humans and, as such, is considered a public health concern by the European Food Safety Authority (EFSA). 

A review of 92 types of crisps from major UK snack brands and supermarkets found that some crisps - including snacks from Tyrrells, Aldi and Morrisons - exceeded the maximum recommended level of acrylamide."

(...)
"These levels are 2.5-times above the European benchmark, which is 1000 micrograms per kilogram and over 83-times higher than products with the lowest concentration.

Morrisons’ cheese and onion flavoured popped potato snacks came next, containing 2067 micrograms of acrylamide per kilogram, followed by the supermarket’s sea salted crinkle cut potato crisps which contained 1826 micrograms per kilogram."

Ai a acrilamida (potencialmente cancerígena) e o McDonald's

http://www.counselheal.com/articles/31468/20170126/mcdonalds-taking-steps-reduce-cancer-causing-chemicals-food.htm
Citando:
"McDonald's reported to have been taking measures in the reduction of acrylamide in its food. For the past decade they have changed the variety and type of potatoes they use that have less starch. They have introduced new storage methods and processing conditions to limit the risk of acrylamide formation. 
Acrylamide is formed when sugars and proteins in starchy foods are roasted, fried, baked or toasted. It causes a chemical reaction at high temperatures around 120 degrees Celsius and above."
(...)
"FSA experts have also advised not to store potatoes in the fridge, this is a process called cold sweetening because cold temperatures can increase formation of acrylamide. The longer the potatoes are kept in the fridge the greater the risks.
Some critics argued that the acrylamide health effects on humans are extremely weak. Animal studies have linked acrylamide health risks but there are no current studies that have strong evidence any link of these risks to humans."

Ai a acrilamida (cancerígena) outra vez!

É um assunto recorrente, que vai voltando. Há uma campanha (Go for Gold - FSA) para ajudar as pessoas a minimizarem a exposição ajustando a forma de preparação dos alimentos. E há especialistas que relembram que os estudos mais aprofundados foram feitos em ratos (e que as quantidades a que somos expostos numa torrada queimada ou batatas assadas no forno são pequenas):
https://www.theguardian.com/science/2017/jan/23/ancer-risk-roast-potatoes-toast-acrylamide
http://www.telegraph.co.uk/opinion/2017/01/23/hands-roast-potatoes/




Citando (elsewhere):
"Today, the Food Standards Agency (FSA) launched a campaign called ‘Go for Gold’, urging people to understand how to minimise exposure to acrylamide when cooking at home.
It outlines that Acrylamide is a chemical created when foods, such as potatoes and bread, cooked for long periods at high temperatures when baking, frying, grilling, toasting and roasting, and has the potential to cause cancer in humans.
The campaign urges people to minimise levels of the potentially harmful chemical in home cooking. "
(...)
"Exposures 170mg per each kg of body weight are believed to be the point of an increased risk of cancer.
But dietary surveys revealed exactly how much acrylamide adults are exposed to on a daily basis.
For most people, the consumption of the toxic compound if less than 0.6mg, but many have as much as 1.1mg.
He said: “Adults with the highest consumption of acrylamide could consume 160 times as much and still only be at a level that toxicologists think unlikely to cause increased tumours"

Acrilamida na comida e como reduzir | Daily Mail (UK)

Artigo interessante sobre um subproduto tóxico (cancerígeno) que ocorre em produtos com muito amido (batatas fritas ou assadas e torradas queimadas em excesso):

http://www.dailymail.co.uk/news/article-3319155/Oh-spuds-Study-finds-crispy-roast-potatoes-crunchy-toast-contain-high-levels-cancer-causing-chemical-research-does-provide-tips-avoiding-toxin.html

Informação adicional e legislação aplicável em PT e na UE (no final do artigo):
http://qualfood.com/center/conteudos/ver_conteudo.php?id_conteudo=110
Citando: "A acrilamida é utilizada no fabrico de plásticos e no processamento de papel, dando origem em alguns casos à produção de materiais que podem ser usados como embalagens de alimentos."

Relatórios internacionais:
http://qualfood.com/center/conteudos/ver_conteudo.php?id_conteudo=111

Top 20 Foods by Mean Acrylamide Intake + Top Eight Foods by Acrylamide Per Portion: 
http://jifsan.umd.edu/docs/acry2004/acry_2004_dinovihoward.pdf
Inclui... café torrado.

Top 8 (por porção, desordenado):

1. Breakfast Cereal 7.3 micro g / portion
2. Brewed Coffee 3.2
3. Postum 22.3
4. French Fries (RF) 23.3
5. French Fries (OB) 48.8
6. Potato Chips 16.4
7. Canned Black Olives 8.2
8. Prune Juice 24.4