A Swiss investigation has detected toxic substances in fish fingers. Learn about the risks to children's health and the safest alternatives.
Fish fingers are one of the most consumed foods by children, appreciated for their flavor and practicality. However, an investigation conducted by the Swiss magazine Bon à Savoir has raised concerns about their food safety.
Toxic substances detected in fish fingers
The analysis showed the presence of toxic substances in 15 different brands of fish fingers. The main substances identified are:
Glycidol: a chemical compound that is formed during frying at high temperatures and has been classified as potentially carcinogenic.
Acrylamide: A substance that develops when carbohydrate-rich foods are cooked at high temperatures and can be harmful to health.
3-MCPD: A fatty acid found primarily in palm oil that can cause kidney damage in laboratory animals.
