Acrylamide levels not going down: report
By Food in Canada staffResearch & Development European Food Safety Authority
An EFSA report finds that acrylamide levels had increased over a three-year period
Rome – The European Food Safety Authority (EFSA) published a report last week on acrylamide levels in food.
The report – which compares data submitted from member states in 2009 with previous data in 2007 and 2008 – found that a trend toward lower acrylamide levels could only be found in three out of 22 food groups. Acrylamide levels were found to have increased in certain items, such as crisp bread, and remained unchanged in other food groups.
The three food groups that experienced the decrease include crackers, infant biscuits and gingerbread.
The scientists found the highest level of acrylamide levels in potato chips and substitute coffee, which includes coffee-like drinks derived from chicory or cereals such as barley.
The report also looked at acrylamide exposure and different age groups in Europe.
Scientists found that fried potatoes (including french fries), roasted coffee and soft bread were the major contributors to acrylamide exposure in adults. For adolescents and children it’s through fried potatoes, potato chips, biscuits and soft bread.
The scientists also concluded that the voluntary measures developed by the industry to reduce acrylamide levels have had only limited success.
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