EFSA: Limited Success in Acrylamide Reduction Efforts

PARMA, ItalyVoluntary industry measures to reduce acrylamide levels in foods have had limited success, according to a new European Food Safety Authority (EFSA) report. The findings reveal lower acrylamide levels in only three of the 22 food groups that were sampled.

The report is based on more than 3,200 results provided by member states between 2007 and 2009. Lower acrylamide levels were found in crackers, infant biscuits and gingerbread. Over the 3-year monitoring period, acrylamide levels increased in crisp bread and instant coffee. There was no change in potato crisps, oven fried potatoes, breakfast cereals, jarred baby foods, processed cereal-based baby foods and bread not specified." The highest average levels of acrylamide were detected in potato crisps and substitute coffee, which includes coffee-like drinks derived from chicory or cereals such as barley.

Acrylamide is a chemical compound that typically forms in starchy food products during high-temperature cooking, including frying, baking and roasting. A 2005 EFSA statement noted there may be a potential health concern with acrylamide which is known to be carcinogenic and genotoxic. Following a recommendation by the European Commission in 2007, member states are requested to perform yearly monitoring of acrylamide levels and submit the data to EFSA for assessment and compilation in an annual report.

The report also included an assessment estimating acrylamide exposure in different age groups in Europe. Fried potatoes (including french fries), roasted coffee and soft bread were identified as the major contributors to acrylamide exposure in adults; fried potatoes, potato crisps, biscuits and soft bread were identified as the major contributors to exposure in adolescents and children.