Acrylamide in food is produced by the same chemical reaction that ‘browns’ food (also making it tastier) during everyday high temperature (+150°C) cooking in the home, catering and food manufacturing.
Coffee, fried potato products, biscuits, crackers and crisp breads, soft bread and certain baby foods are important dietary sources of acrylamide. On a bodyweight basis, children are the most exposed age groups. European and national authorities already recommend reducing acrylamide in food as much as possible and provide dietary and food preparation advice to consumers and food producers.
The EFSA is launching a public consultation on its draft scientific opinion on acrylamide in food, developed by the Authority’s expert panel on Contaminants in the Food Chain (Contam). Until 15 September 2014, scientists and other interested parties can comment on the draft opinion through an online public consultation.
Before finalising their opinion, members of the Contam panel will discuss this feedback, together with the contributors to the online public consultation at a public meeting later this year.
“Acrylamide consumed orally is absorbed from the gastrointestinal tract, distributed to all organs and extensively metabolised,” said Dr Diane Benford. “Glycidamide, one of the main metabolites from this process, is the most likely cause of the gene mutations and tumours seen in animal studies. So far, human studies on occupational and dietary exposure to acrylamide have provided limited and inconsistent evidence of increased risk of developing cancer.”
© FoodBev Media Ltd 2024