Recent News
A study announced in April 2002 by Stockholm University and the Swedish National Food Administration (NFA) found acrylamide in starchy foods, such as potato products, cereals and breads that had been baked or processed at high temperatures. None was detected in raw potato and cereal foods and those that were boiled, suggesting that acrylamide forms during high-heat cooking processes such as baking, frying or grilling. Acrylamide was also found in roasted meat and in several other foods, including fish fingers. Recent information presented by the UK Food Standards Agency (FSA) supports the Swedish findings and also their conclusions, which indicate that the preliminary data do not warrant any recommendations for dietary change.
Acrylamide is a substance used in the manufacturing of plastics. The safety of acrylamide has been reviewed and classified by the International Agency for Research on Cancer as “probably carcinogenic to humans”. This classification is, however, based on shown carcinogenic effects in experimental animals and there is currently insufficient data concerning its effect in humans. Acrylamide is not a new risk
While this is the first time that acrylamide has been reported to be found in foods, the fact that it is alleged to be formed as part of the natural cooking process would indicate that we have been eating this material for as long as we have been baking, grilling and frying foods.
Given the sophisticated technology available to scientists today, they can now identify substances in foods that were always there. However, much more research is needed to validate the findings and to understand their potential relevance for our diet and for our health.
All competent authorities that evaluated the preliminary data from Sweden and the UK agreed that there is no reason to change eating habits as a result of this research. This is one isolated and not fully validated piece of research and further studies are required before any recommendations can be made. Experts continue to recommend a balanced diet, including a variety of foods in moderation. Limiting consumption of fried foods is recommended dietary advice for a healthy diet. Expert consultations
The World Health Organization (WHO) has announced that it will convene an expert consultation in June 2002 to determine the full extent of any public health risk from acrylamide in foods. WHO has noted that although data on animal studies exists, data on the effect of acrylamide in humans and levels in foods is lacking. The expert consultation will examine epidemiological data, levels of reported acrylamide in foods globally, the effects of various processing methods on potential acrylamide formation and based on their findings identify recommendations if appropriate to reduce exposure to acrylamide.
Further information
There are a number of websites that provide information on acrylamide in foods as well as other food safety information. The following sites are recommended: Sweden National Food Administration
www.slv.se Ireland Food Safety Authority
www.fasai.ie/rapid_alerts/an_2002_cancer_chemicals.htm The World Health Organization
www.who.int/inf/en/pr-2002-32.html UK Food Standards Agency
www.food.gov.uk/news/newsarchive/60581
