Acrylamide in food is a public health concern, says EFSA draft
2 Jul 2014 11:43 AM
FSA 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.
EFSA is launching 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). Until 15 September, scientists and other interested parties can
comment on the draft opinion through an online public consultation. Before
finalising their opinion, Members of the CONTAM Panel will discuss this
feedback together with the contributors to the online public consultation at a
public meeting later this year.
The Chair of the CONTAM Panel,
Dr. Diane Benford, explained key aspects of the Panel’s draft:
“Acrylamide consumed orally is absorbed from the gastrointestinal tract,
distributed to all organs and extensively metabolised. Glycidamide, one of the
main metabolites from this process, is the most likely cause of the gene
mutations and tumours seen in animal studies.” Dr. Benford pointed out
that “so far, human studies on occupational and dietary exposure to
acrylamide have provided limited and inconsistent evidence of increased risk of
developing cancer”.
Besides cancer, the Panel also
considered possible harmful effects of acrylamide on the nervous system, pre-
and post-natal development and male reproduction. These effects were not
considered to be a concern, based on current levels of dietary
exposure.
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. Once finalised, EFSA’s scientific advice
will support European and national decision-makers to consider possible
measures to further reduce consumer exposure to this substance in food. These
may include, for example, advice on eating habits and home-cooking, or controls
on commercial food production; however, EFSA plays no direct role in deciding
such measures.
Notes to
editors:
- Previous evaluations.
In 2002, the European Commission’s former Scientific Committee on Food
(SCF) published a scientific opinion on acrylamide in food and concluded that
there was insufficient information available at that time to determine the
actual risk for consumers. In 2005, an EFSA CONTAM Panel statement endorsed a
risk assessment by the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
indicating a human health concern for cancer, and that it could not rule out
potential harmful effects of acrylamide on the nervous system for some
individuals with a high dietary exposure. It recommended that efforts should be
made to reduce exposure. In 2010, JECFA confirmed its earlier assessment.
Between 2009 and 2012 EFSA published four reports on acrylamide levels in food.
In its 2011 report the Authority also estimated the intake of acrylamide for
different age groups.
- Background. Acrylamide
is a chemical compound that typically forms in starchy food products during
high-temperature cooking, including frying, baking and roasting. It forms from
sugars and an amino acid that are naturally present in food. The chemical
reaction that causes this is known as the Maillard Reaction. This is the same
chemical reaction that also “browns” food making it tastier.
Acrylamide has been found in products such as potato crisps, French fries,
bread, biscuits and coffee. It was first detected in foods in April 2002,
although it is likely that it has always been present in
food.