EFSA draft - Acrylamide in food is a public health concern - 14/03/2015

Together with national partners in the Member States, EFSA has produced a new infographic on acrylamide to help increase awareness about this public health issue. Find out more about how acrylamide forms and in which foods, read basic tips from Member States on reducing acrylamide exposure in the diet.

The EFSA draft continues "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.

Read more at www.efsa.europa.eu/en/press/news/140701.htm.

Acrtlamide in Food

Updated: Saturday, 14th March 2015