It is highly toxic, likely to be carcinogenic, and partly for that. To minimise acrylamide levels in bakery products, a comprehensive knowledge of the factors affecting its formation is indispensable. Table 3 indicative values for acrylamide contents in 10 food categories a. The new eu legislation passed in 2017 sets benchmark levels for acrylamide in various products and describes practical measures to mitigate its formation. Technological strategies to reduce acrylamide levels in foods.
Characterization of acrylamide intake from certain foods. The information will be used to assist in the investigation of acrylamide and to help ensure that effective and complementary progress is made. This opinion is efsas first full risk assessment of acrylamide in food. Acrylamide in food productschiefly in commercially available potato chips, potato fries, cereals, and breadwas determined by liquid chromatography. Potential health risks related to the presence of acrylamide in food. The authoritys experts took into account new toxicological studies on acrylamide and glycidamide published since the 2005 risk assessments of the world health organization, as well as more recent studies of acrylamide and cancer in humans.
The world health organization who responded by sponsoring a safety data. Most acrylamide in food is formed when a natural amino acid called asparagine reacts with certain naturally occurring sugars such as glucose. The faowho consultation on health implications of acrylamide in food has undertaken a preliminary evaluation of new and existing data and research on acrylamide. Acrylamide arises in food when asparagine, an amino acid, is heated with sugars such as glucose. C such as by frying, roasting, baking, grilling and toasting. Using this hazard level and correlating it with the exposure estimates, a lifetime cancer risk related to daily intake of acrylamide in foods for 70 years. Acrylamide analysis has been a very hot topic since the chemical was identified in food in 2002 by researchers at the swedish national food administration. It is also formed when certain foods are prepared at temperatures above 120 c and low moisture, especially in foods containing asparagine and reducing sugars. Fda and the food industry are already taking acrylamide issue seriously and looking for ways to reduce levels. Once implemented, the new regulation will require that food business operators fbos apply mandatory measures to reduce the presence of acrylamide, proportionate to the size and nature of their establishment.
Crossfertilization of ideas among several disciplines in which an interest in acrylamide has developed, including food science, pharmacology, toxicology, and medicine, will provide a better understanding of the chemistry and biology of acrylamide in food, and can lead to the development of food processes to decrease the acrylamide content of. This information base has been prepared in close collaboration with the european food safety authority. Fda issues guidance on reducing acrylamide food processing. Legislation is in place to reduce acrylamide levels in food, as it has the potential to cause cancer in humans. Acrylamide is not deliberately added to foods it is a natural byproduct of the cooking process and has always been present in our food. Acrylamide in food potential health risks new food magazine. Regulatory update on acrylamidestate, federal, and. It is a white odorless solid, soluble in water and several organic solvents. Table 1 summary of reported amounts of acrylamide in different products and product groups. Draft scientific opinion on acrylamide in food efsa. So my interpretation of this guidance is to continue to encourage the food industry to explore acrylamide reducing technology and to strive to continue to reduce levels over time. Efsa was asked to deliver a scientific opinion on acrylamide aa in food. Eu member states representatives voted in favour of european commissions proposal to reduce the presence of acrylamide in food. What to know about acrylamide, the chemical in coffee time.
Based on this knowledge technological strategies may be developed. Reducing acrylamide in bakery products new food magazine. Acrylamide, a food contaminant, belongs to a large class of structurally similar toxic chemicals, type2 alkenes, to which humans are widely exposed. Acrylamide is present in food following formation from the naturally present substances free asparagine amino acid and sugars during high temperature processing, such as frying, roasting and baking. Acrylamide is of particular concern to manufacturers of foods that are subject to high temperature cooking such as baking, roasting, and frying. Acrylamide is a foodborne toxicant mainly present in roasted, baked and deepfried foods. Data published by consumer organisations and consumer. What can food businesses do to lower acrylamide levels and what is the role of frying in its formation. French fries are also high in acrylamide, a possible carcinogen that is found in starchy foods that have been fried or baked at high temperatures. Acrylamide is a chemical that can form in some foods during hightemperature cooking processes, such as frying, roasting, and baking. This only happens when the temperature during cooking is sufficiently high, a temperature which varies depending on the properties of the product and the method of cooking. Acrylamide, furan, and the fda food safety magazine.
Chemistry and safety of acrylamide in food springerlink. Due to the potential carcinogenic properties of acrylamide1 the. Brewed coffee accounts for about 6% of an average american dietary exposure to acrylamide. Acrylamide can be found in small amounts in consumer. Acrylamide is a heatgenerated food toxicant formed via the maillard reaction between asparagine and reducing sugars during food processing. Food safety called attention to the occurrence of acrylamide in food, it is commonly known that acrylamide can be developed during thermal procedures baking, roasting, frying, deepfrying from asparagine and reducing sugars like fructose and glucose. This finding was later confirmed by researchers in britain, norway, switzerland, and the united states fda, 2004. Overview fda agrees with whofao consultancy acrylamide in food is a major concern fda considers acrylamide in food a high priority fda has developed a comprehensive action plan with the input of its food advisory committee and the public. Due to the potential carcinogenic properties of acrylamide1 the announcement of the swedish national food.
Businesses that manufacture food or full extent of the public health risk from acrylamide in food. The world health organization first began to look at the dangers of acrylamide in 2002 after the publication of a study in sweden that linked acrylamide consumption with cancer. Using this hazard level and correlating it with the exposure estimates, a lifetime cancer risk related to daily intake of acrylamide in foods for 70 years in males was calculated to be 0. In coffee, acrylamide is intensively formed during the early stages of roasting, but its content tends to diminish with increasing temperature and time of roasting.
To ensure that canadian exposure to acrylamide from food sources is kept as low as possible, health canada has committed to working with health authorities in other countries to better understand how acrylamide is formed in foods, what foods contain the highest amounts of acrylamide, and what impact acrylamide has on human health. Environmental protection agency epa regulates acrylamide levels in drinking water. Jun 04, 2015 efsa was asked to deliver a scientific opinion on acrylamide aa in food. Samples were homogenized with waterdichloromethane, centrifuged, and filtered through a 5 kda filter. Fda action plan and perspective on acrylamide in food. It is used in making paper, dyes, and plastics, and in treating drinking water and wastewater. Acrylamide occurs in foods commonly consumed in diets worldwide. This guidance provides information to help growers, manufacturers, and food service operators reduce acrylamide levels in certain foods. Acrylamide is a chemical used in industries such as the paper and pulp, construction, foundry, oil drilling, textiles, cosmetics, food processing, plastics, mining, and agricultural industries. Data published by consumer organisations and consumers magazines. It is formed from the reaction of reducing sugars e. Although acrylamide has known neurotoxic effects, a june 2002 report by the food and agriculture organization fao of the united nations and the world health organization who concluded that the no observed adverse effect level noael for acrylamide neuropathy is likely to be 0.
A food industry trade association, grocery manufacturers of america, stated that some food companies are already trying to reduce acrylamide levels in food by 10%. Acrylamide is particularly likely to be produced when foods are fried, baked, broiled or roasted, according to the acs. What do we know about acrylamide and its health risks. The presence of acrylamide in food was detected in 2002 and since then research was undertaken to identify measures to reduce the presence of. Acrylamide is a chemical that is formed naturally when some foods are cooked at high temperatures above 120. Even though higher levels of acrylamide do not automatically form when asparagine is present in a food, and even though asparagus is not a red flag food when it comes to acrylamide, this relationship suggests that one of the building blocks for acrylamidelasparaginemay be more limited when food is cooked in its freshest form. The consultation recommended that an international network on acrylamide in food should be established inviting all interested parties to share relevant data as well as ongoing investigations. Data on acrylamide levels in foods since 2002, the fda has surveyed foods for acrylamide, and has recently released data on acrylamide levels in u. The new legislation requires that food business organisations that manufacture food, or prepare and serve it to customers in a retail or foodservice setting be aware of the potential risk of acrylamide and have a general understanding of how it is formed in their food. What is acrylamide and how is it involved with food and.
Fda also regulates the amount of acrylamide in a variety of materials that come in contact with food. Acrylamide in food products chiefly in commercially available potato chips, potato fries, cereals, and bread was determined by liquid chromatography. It helps to provide a more complete picture of the work developments on acrylamide in food. Health canadas studies of food likely to contain acrylamide found wideranging concentrations in potato chips, french fries, cookies, breakfast cereals, bread, as well as other foods that are also processed at high temperatures such as coffee, roasted almonds, and. So my interpretation of this guidance is to continue to encourage the food industry to explore acrylamidereducing technology and to strive to continue to reduce levels over time. Acrylamide is a known animal carcinogen and human neurotoxicant and the discovery of acrylamide in food prompted immediate reaction from governments worldwide, as well as intense media coverage. The filtrate was cleaned up on mixed mode, anion and cation exchange oasis max. Apr 03, 2018 acrylamide is particularly likely to be produced when foods are fried, baked, broiled or roasted, according to the acs. Acrylamide is a food borne toxicant mainly present in roasted, baked and deepfried foods. The food standards agency are campaigning for greater awareness of the ways to lower levels of exposure to acrylamide in home cooking, and for the food industry to change their processing methods to do the same. Acrylamide in food forms from sugars and an amino acid that. Food and drug administration fda is currently developing guidance for industry on reduction of acrylamide levels in food products. The magazine of food, farm and resource issues 1st quarter 2004 choices a publication of the american agricultural economics association 1st quarter 2004 w ith the announcement in 2002 that researchers have found acrylamide in food, consumers wonder whether common foods such as french fries and potato chips are safe to eat.
However, in countries where people drink more coffee and where the consumption of other foods high in acrylamide foods such as french fries is comparatively low, the share of coffee as a dietary source of acrylamide can be significant. Acrylamide is formed in the maillard reaction nature. Reports of the presence of acrylamide in a range of fried and ovencooked foods1,2 have caused worldwide concern because this compound has been classified as probably carcinogenic in humans3. Read more about the fsas stance on acrylamide and the european food safety authoritys risk assessment of acrylamide. Health canadas studies of food likely to contain acrylamide found wideranging concentrations in potato chips, french fries, cookies, breakfast cereals, bread, as well as other foods that are also processed at high temperatures such as coffee, roasted almonds, and grainbased coffee substitutes. Since acrylamide is present in a wide range of everyday. Acrylamide intakes were calculated from these fda data on food concentrations and from data on food consumption generated by the u. May 08, 2008 may 9, 2008 the chemical acrylamide found in french fries, potato chips, and even bread and coffee is known to cause cancer in animal studies.
Pdf on jan 1, 2004, catherine viator and others published acrylamide. Acrylamide is a chemical substance formed when starchy foods, such as potatoes and bread, are cooked at high temperatures above 120c. Daily mean intakes of acrylamide present in foods and coffee in a limited norwegian exposure assessment study have been estimated to be 0. Occurrence, toxicology and strategies for reducing acrylamide levels. What is acrylamide and how is it involved with food and health. Scientific opinion on acrylamide in food efsa wiley.
May 9, 2008 the chemical acrylamide found in french fries, potato chips, and even bread and coffee is known to cause cancer in. Acrylamide or acrylic amide is an organic compound with the chemical formula ch 2 chconh 2. Acrylamide national institute of environmental health. As a food issue, this arose six years ago in a swedish study aimed at assessing occupational exposure to acrylamide. Nov 29, 2017 acrylamide is a chemical that can form in some foods during hightemperature cooking processes, such as frying, roasting, and baking. Environmental protection agency epa acrylamide casrn 79061 food and drug administration fda acrylamide in foods. The chemical can be found in potato chips, french fries, baked goods, snack. This faowho acrylamide in food network was established as a result of the june 2002 faowho consultation on the health risks of acrylamide in food. Food safety called attention to the occurrence of acrylamide in food, it is commonly known that acrylamide, can be developed during thermal procedures baking, roasting, frying, deepfrying from asparagine and reducing sugars like fructose and glucose. Fritolay is attempting this reduction through several methods, including disrupting acrylamide formation, removing food reactants, and removing acrylamide after formation gilcrest. Cancer risks more questions than answers emerged from a highprofile group of food experts who met in geneva last week to consider what should be done about acrylamide. This compound, identified long ago as a potential industrial hazard, has now been found in many cooked foods.
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