The report shows an upward trend in acrylamide levels in processed cereal-based baby foods (excluding rusks), and a reduction in other products, such as pre-cooked French fries, potato products for home cooking and bread during 2007-2011.
The levels of acrylamide and furan reported do not increase concern about the risk to human health and the FSA has not changed its advice to consumers.
Based on samples taken from 248 products, the survey gives a snapshot of the range of acrylamide and furan levels in UK retail foods.
The Agency advises that chips should be cooked to a light golden colour. Bread and bread products should also be toasted to the lightest colour possible.
As with previous years, the survey results for acrylamide and furan will be sent to the European Food Safety Authority for collation, trend analysis and, in the case of furan, a risk assessment.
Source: FSA
© FoodBev Media Ltd 2024