Acrylamide

Update (2003) from Food Standards Australia New Zealand (FSANZ)

In Februray 2005, the WHO/FAO concluded that acrylamide in food may be a health concern. Acrylamide is a chemical formed in certain foods when cooked at high temperatures (>120C). It has been shown to cause cancer in experimental animals but there is no direct evidence that it is a problem in humans. High levels of acrylamide can be found in potato crisps, potato chips, rice crackers, commercial sweet and dry biscuits, some breads/toast, toasted cereals. FSANZ is undertaking an assessment of the dietary exposure of Australian consumers to acrylamide. FSANZ recommends that we eat a varied diet and to limirt high fat-containing and fried foods as much as possible. FSANZ is liaising with the Australian food industry to examine ways in which manufacturing practices might be changed to reduce its formation in foods.

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A study from Sweden has recently shown that there are dangerous levels of the chemical acrylamide, which causes cancer. This chemical is formed when starchy foods are cooked at high temperatures such as potato chips, potato crisps, rice crackers, toasted cereals and some breads. Levels in Australian foods is currently unknown.

Scientists have known about acrylamide for quite a while. It is found in cigarette smoke and also in water. It has been classed as a "probable carcinogen for humans".

Studies have shown that it can promote cancer in rats when fed at certain doses for prolonged periods, but there is no evidence for humans. The Swedish researchers invented a test that can accurately assess acrylamide levels in foods. Our bodies, however, can excrete it quite rapidly; after eating half will be gone within a few hours.

In conclusion, more human evidence is needed before we should worry about this chemical. Although, advice to eat less fried food is probably a good idea.

Recommendations from WHO Expert Committee on "Acrylamide":

The committee is recommending that further research needs to be done in many areas to clarify the extent of the problem and risk. In the meantime, however they have recommended that:

"Food should not be cooked excessively (i.e for too long or at too high a temperature). Although we should remember food safety guidelines to cook food thoroughly.
Possible concerns regarding acrylamide reinforce current healthy eating advice - eating a balanced and varied diet, with plenty of fruits and vegetables, and be careful with fried and fatty foods. Individuals and manufacturers should consider ways in which production of acrylamide could be reduced"

You can find the full report of the committee's findings at the WHO website: http://www.who.int/inf/en/MA-2002-09.html

Other resources:

http://abc.net.au/worldtoday/s591435.htm

http://192.71.90.8/

Last Updated: May 2005