Acrylamide - AcrylOut

Acrylamide - AcrylOut The International Agency for Research on Cancer (IARC) classifies acrylamide as a “probable human

22/02/2021

Are consumers at risk of developing cancer from acrylamide in food?
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Currently, various tudies on human subjects have provided some level of evidence of increased risk of developing cancer. However, studies on laboratory animals have shown that exposure to acrylamide through the diet increased the likelihood of developing gene mutations and tumours in various organs.

Based on these animal studies, EFSA’s experts agree with previous evaluations that acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups. While this applies to all consumers, on a body weight basis, children are the most exposed age group.

22/02/2021

Which foods contain Acrylamide ?
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Fried potato products (including French fries, croquettes and roasted potatoes) and coffee/coffee substitutes are the most important dietary source of acrylamide for adults, followed by soft bread, biscuits, crackers and crisp breads.

For most children, fried potato products account for up to half of all dietary exposure to acrylamide with soft bread, breakfast cereals, biscuits, crackers and crisp breads amongst the other contributors.

Baby food (mainly rusks and biscuits) is the most important source for infants.

Some other food categories such as potato crisps and snacks contain relatively high levels of acrylamide but their overall contribution to dietary exposure is more limited (based on a normal/varied diet).

17/02/2021

Acrylamide is a chemical that naturally forms in starchy food products during high-temperature cooking, including frying, baking, roasting and also industrial processing, at +120°C and low moisture. The main chemical process that causes this is known as the Maillard Reaction; it is the same reaction that ‘browns’ food and affects its taste. Acrylamide forms from sugars and amino acids (mainly one called asparagine) that are naturally present in many foods. Acrylamide is 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 been present in food since cooking began. Its also found in to***co smoke.

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