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Acrylamide is a chemical which has been shown to be present in food as a result of cooking practices, some of which have been used for many years, even centuries. Therefore finding ways to reduce the levels is not straight-forward. In particular, starchy foods have been shown to be affected, such as potato and cereal products which have been deep-fried, roasted or baked at high temperatures. The possible risk to public health is unclear.

To help identify what can be done to reduce levels of acrylamide in food, to better understand the chemical effects of processing and cooking and to help clarify the possible risk to public health, the Commission is co-ordinating several initiatives in the EU. On 3 May 2007 the Commission adopted a Recommendation on the monitoring of acrylamide levels in food.

A summary of research activities within the EU ( Acrylamide Information Base) has been prepared by the Commission in close collaboration with the European Food Safety Authority ( EFSA) (last updated April 2005). The Commission’s Joint Research Centre is co-ordinating work on analytical methods and is collecting data on the levels detected in different foods. For long-term research needs, the Commission has set-up a wide-scale project in its 6th Framework Programme for Research and Technological Development. The project, coded ‘ Heatox’, includes investigations into health risks from chemicals which can be formed in heat-treated foods and food products, such as acrylamide. It includes 23 participant organisations in 14 different countries.

The Joint FAO/WHO Expert Committee on Food Additives (JECFA) met on 9 - 17 February 2005 to consider, amongst other issues, the risks posed by acrylamide in food. In the report from the meeting, there is no clear conclusion on the risk posed by acrylamide in food and it calls for more data. However, it is highlighted that dietary intake of acrylamide from some foods may be a concern for human health. Comparison of dietary intake with levels of acrylamide found to have toxicological effects in laboratory studies gave rise to concern, in particular for consumers who eat a lot of the relevant foods. EFSA has endorsed the conclusions. Ongoing studies are expected to provide more information to help clarify the actual risk. In the meantime, efforts to lower the levels of acrylamide formed in food should be continued, for example taking into account progress highlighted at the Commission's meeting of stakeholders on 14 January 2005 and in the joint CIAA/DG Health and Consumer Protection workshop that took place on 16.-17. March 2006.

On 20-21 October 2003, the Commission held a workshop meeting with representatives of the EU Member States, representatives of different sectors of the food and catering industries and representatives of consumers. The Note from the meeting highlights ways to lower the levels of acrylamide formed in food and indicates a number of provisional recommendations for producers, processors, retailers, caterers and consumers. Certain approaches can already be used to help to reduce the formation of acrylamide in food, during commercial production, processing and preparation as well as during preparation in the home. The food industry ( CIAA), in close co-operation with the national authorities and the European Commission, has developed a 'toolbox' to highlight ways to lower levels of acrylamide in food. Updated 17-02-2009 Short extracts of the toolbox have been developed in form of sector specific brochures. These brochures are designed to help food business operators to implement those items of the "toolbox" that are relevant for their sector. These brochures are available in 22 Community languages.

After the presence of acrylamide in food was highlighted by the Swedish Authorities in April 2002, the Commission urgently consulted its Scientific Committee on Food (SCF) to assess the possible risk to public health. The SCF reported its opinion on acrylamide on 3 July 2002. It concluded that levels should be reduced to levels as low as reasonably achievable, although more data were needed in several areas to help towards reducing levels and to help clarify the safety implications.

Acrylamide in food is a world-wide issue and the European Commission together with the European Food Safety Authority are actively participating in international initiatives. In particular, the EU Acrylamide Information Base has been made available for inclusion in the World Health Organisation’s International Network on Acrylamide ( Acrylamide Infonet), which is being co-ordinated by the US Joint Institute for Food Safety & Applied Nutrition ( JIFSAN). The Infonet helps promote awareness of research progress being made on acrylamide world-wide and helps to encourage international collaboration on this issue.

 

 
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Last Update : 27-07-2009