Acrylamide is a chemical contaminant produced during food processing.
The report covers the monitoring period 2007-2010 and does not reveal any considerable change from the last report for the majority of the food categories assessed. Since 2008 the number of results submitted to EFSA declined, limiting the reliability of the trend analysis.
Acrylamide is a chemical compound that typically forms in starchy food products such as potato crisps, French fries, bread, biscuits and coffee, during high-temperature processing, including frying, baking and roasting.
An EFSA statement in 2005 noted that there may be a potential health concern with acrylamide which is known to be both carcinogenic and genotoxic (it may cause cancer and harm DNA, the genetic material of cells). Member States are requested to perform yearly monitoring of acrylamide levels and EFSA assesses these data for compilation in an annual report.
At the request of the food safety agencies in Denmark, France, Germany and Sweden, the authority is also in discussions with these national food safety agencies and other members of EFSA’s Advisory Forum, regarding recent scientific developments on acrylamide and its possible impact on public health.
Source: EFSA
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