The Canadian government is mulling over the possibility of allowing cancer-fighting drugs to be injected into fried foods for counteracting carcinogenic substances in the foods.

Public comments are being invited by Health Canada is inviting until 21st February on the proposal to permit food manufacturers to add small amounts of asparaginase, a leukemia-fighter to foods like french fries and potato chips.

Asparaginase, research suggests is able to reduce acrylamide production, which is a potentially dangerous compound created at the time of high-temperature frying and baking of foods that are starchy.

A few years ago, Swedish scientists discovered high levels of acrylamide in deep-fried foods, pushing it into the headlines. The substance, it is believed is accidentally produced on the exposure of sugars and other items in potatoes to high cooking temperatures. The substance is also to be found in cereals, cookies, pastries, breads, cocoa products and coffee, though at significantly lower levels that found in fried potato products like chips.

Studies on lab mice and rats shows acrylamide causes cancer in them, though its effect on human health remains unclear, as other studies have failed to prove acrylamide is carcinogenic in humans.

Even so, Health Canada is recommending acrylamide be added to the country's list of toxic substances, including limiting levels of the chemical in food.

Asparaginase breaks down asparagine, an amino acid and allows cancer cells to grow in leukemia patients, and is the key ingredient in acrylamide production in food.

Research suggests asparaginase reduces acrylamide production and Health Canada notes the enzyme is used in the U. S., Australia, New Zealand, and Denmark, and has also been given a favourable evaluation by the Joint FAO/WHO Expert Committee on Food Additives.