March 21, 2005
In April
2002 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, but especially potato chips and
french fries.
-
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. Numerous studies are now underway on how to reduce acrylamide
levels, without reducing nutritional quality or creating new food safety
hazards
In February
2005, the FAO/WHO Joint Expert Committee on Food Additives and Contaminants
recommended that research efforts to reduce levels of acrylamide in foods, and
to provide more accurate assessment of actual levels in food (especially in
developing countries) be continued.
Further
research on this issue is clearly needed, but meanwhile, the following interim
advice issued by joint FAO/WHO consultation convened in June 2003, in response
to the announcement by the Swedish scientists, provides sensible and safe
guidance-
-
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.
WHO reports
on acrylamide can be accessed at
http://www.who.int/inf/en/pr-2002-32.html
http://www.who.int/ipcs/food/jecfa/
