Acrylamide in food

Shortened press release (01/07/2014) to a draft report by the EFSA.

A public health concern

EFSA has confirmed previous evaluations that, based on animal studies, acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups.

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 body weight 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.

Scientific opinion of EFSA

A few days ago EFSA launched 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). The draft opinion includes preliminary recommendations on future research on acrylamide involving humans and also detection and risk assessment methods for germ cell mutation. Data collection activities can also be improved, particularly to provide a more accurate indication of acrylamide levels in food produced and consumed at home. The deadline for final adoption of the opinion is June 2015.

AGROLAB offer for testing acrylamide

At LUFA-ITL GmbH, our laboratory in Kiel, we offer attractively priced, routine testing for acrylamide in foods based on a sensitive HPLC-MS/MS method. Aside from testing your products, we provide analytical support in process-optimisation strategies that aim to prevent or minimise the development of acrylamide in your production processes.

Contact us!

You can find the whole press release here.