Core Viewpoint - The article discusses the controversy surrounding the food additives TBHQ and acrylamide found in snacks like Lays potato chips, highlighting public concerns about food safety and the varying international regulations regarding these substances [1][4][12]. Summary by Sections TBHQ Overview - TBHQ is an antioxidant added to various food products, and while it is not classified as a carcinogen by the International Agency for Research on Cancer (IARC), regulations differ across countries [5][6]. - In China, TBHQ is permitted in 11 types of food, with a maximum usage limit of 0.2 g/kg based on the fat content [6][7]. Safety and Consumption Limits - The acceptable daily intake (ADI) for TBHQ is set at 0-0.7 mg/kg body weight by the FAO/WHO, meaning a 70 kg adult can safely consume up to 49 mg of TBHQ daily [8][9]. - A typical 200 g bag of potato chips could contain a maximum of 0.04 g (40 mg) of TBHQ, which is within the safe consumption range [9][11]. International Regulations - There are significant differences in the regulation of TBHQ; for instance, Japan has banned its use, while the US and China allow it [12][13]. - The article notes that these discrepancies stem from different risk management strategies rather than scientific evidence [13]. Acrylamide Overview - Acrylamide is not an additive but a compound that forms naturally during high-temperature cooking processes, such as frying and baking [16][17]. - The levels of acrylamide can vary significantly among different food types, with potato chips containing between 28 to 954 µg/kg [17]. Health Concerns - Acrylamide has been classified as a Group 2A carcinogen by the IARC, indicating it is "possibly carcinogenic to humans," with potential neurotoxic and reproductive effects [18]. - Current human studies have not definitively linked acrylamide intake to cancer risk, but caution is advised, especially for pregnant women and those planning to conceive [18][19]. Regulatory Actions - Various countries are implementing measures to control acrylamide levels in food, with South Korea setting specific guidelines for high-risk foods [19]. - China is also developing national standards to guide the food industry in reducing acrylamide formation [19]. Consumer Recommendations - To minimize acrylamide exposure, consumers are advised to avoid high-temperature cooking methods and to maintain a balanced diet [20].