In April of this year Swedish scientists announced results of analytical research on levels of acrylamide in some foods. Concerns arose because acrylamide in water and tobacco smoke, as well as industrial exposures have been found to be carcinogenic and neurotoxic. It is important to note however, that to date there is no evidence of a link between cancer in humans and the levels found in foods.

In September 2002 results of research on how acrylamide in food may be formed were announced at an international scientific meeting. This research identified that the naturally occurring amino acid, asparagine when subjected to high temperatures may react with some sugars and starch molecules to form acrylamide. The results of this research provide further evidence of earlier expert opinion that -

• Acrylamide has almost certainly been present in foods for as long as humans have been cooking their foods.

• Acrylamide is therefore not a new food safety risk, but another example of how improved analytical techniques can detect low levels substances which were previously undetectable.

• A wide range of foods are likely to contain acrylamide, including some baked, toasted and fried product, some roasted vegetables and fruit dishes.

• Acrylamide is formed in both home-cooked and processed foods.

The identification of a pathway for the formation of acrylamide provides very useful clues on how to reduce levels in foods in the future. For example by breeding plants with lower levels of asparagine or modifying cooking temperatures of some foods and dishes.

Further research on this issue is clearly needed, but meanwhile, a joint FAO/WHO consultation convened in June, in response to the announcement by the Swedish scientists, issued the following interim advice -

• Food should not be cooked excessively, i.e. for too long or at too high a temperature. However, all food, particularly meat and meat products, should be cooked thoroughly to destroy foodborne pathogens.

• The information available on acrylamide so far reinforces general advice on healthy eating. People should eat a balanced and varied diet, which includes plenty of fruit and vegetables, and should moderate their consumption of fried and fatty foods.

• The possibilities for reducing the levels of acrylamide in food by changes in formulation, processing and other practices should be investigated.

• An international network “Acrylamide in Food” should be established inviting all interested parties to share relevant data as well as ongoing investigations.

WHO conclusions that current evidence does not warrant recommendations for consumers to make changes to their diet, are endorsed by a number of other agencies including the Swedish National Food Administration, the UK Food Standards Agency and the US Food and Drug Administration.

Or the full WHO report can be accessed at http://www.who.int/inf/en/pr-2002-32.html