Background
In April 2002, a group of Swedish scientists presented research that detected trace levels of a probable human carcinogen and neurotoxicant – acrylamide – in some baked and fried foods. The research, currently under review by several world health organizations and scientists, has focused the attention of the food industry on a global scale. Food agencies from several countries including the US Food and Drug Administration (FDA) have initiated several long-term studies regarding acrylamide in food.
What is acrylamide and how is it used?
Acrylamide is a compound used in the production of many different products, mainly plastics. It is not added to food.
Can acrylamide be found in food?
Yes. Numerous studies indicate that acrylamide can be found in baked and fried foods. These results have been confirmed by numerous international governing agencies and the U.S. FDA in addition to the original studies from Sweden. While we have been enjoying baked and fried foods for generations, acrylamide was not previously identified nor considered a human health risk in food. The Swedish study, initially announced in April 2002, was published in the August 14, 2002 edition of the Journal of Agricultural and Food Chemistry.
Which foods have acrylamide?
Research now indicates that acrylamide occurs in certain foods when they are prepared using traditional cooking methods like frying, baking, and toasting, whether in a food production plant, in a restaurant, or at home.
Is this something new in food?
No. Acrylamide probably has been present at some level in foods ever since we began cooking food. However, prior to the Swedish study, food was not analyzed for acrylamide since it was not used as an ingredient in foods, nor was it known to be a component of food. Recent advances in detection techniques and methods now allow scientists to detect the very low levels of acrylamide found in food.
In the United States, the FDA has developed its own test methodology to measure levels of acrylamide in foods and recently made this methodology available on its website at: http://vm.cfsan.fda.gov/~dms/acrylami.html so that other researchers can review and use it. The Agency is currently analyzing a broad range of foods. The FDA and the scientific community will continue to evaluate the accumulated data and testing protocols, and will determine appropriate recommendations as necessary.
Are there human health risks from acrylamide exposure from food?
From the robust body of research conducted over the past several years, there is currently not sufficient information to draw firm conclusions about health risks to humans. On the basis of previous animal studies, acrylamide is listed as a probable human carcinogen although no studies have been conducted on humans. Much work is being done to try to understand these findings.
What’s being done to ensure the safety of the food supply with regard to acrylamide?
Government agencies from around the globe have been studying acrylamide for several years. For instance, FDA has developed an action plan for evaluating the safety of acrylamide in food. The action plan outlines FDA's goals and current activity on the issue of acrylamide in food and includes a timeline of planned events. FDA is working with other federal agencies and participates in international research efforts. The action plan is available on the FDA website at: http://www.cfsan.fda.gov/~dms/acryplan.html. FDA will revise the plan, as needed, based on public comment and on knowledge gained from ongoing research developments.
In early 2005, the 64th Joint FAO / WHO Expert Committee on Food Additives (JECFA) met to evaluate the potential health risks of several contaminants in food, including acrylamide. The report evaluated all available data on acrylamide, and an INFOSAN information note released jointly by WHO and FAO concluded the following:
- Consumers are encouraged to eat a balanced and varied diet, including plenty of fruits and vegetables and moderate in fried and fatty foods.
- Governments, industry and scientific communities should continue to develop processing and cooking techniques that lower acrylamide content in food.
- Industry should ensure that any reduction techniques do not increase other microbiological or chemical hazards.
- Authorities should provide guidance on reducing acrylamide content in home-cooked foods as part of an overall healthful dietary education program.
The full report is available through the WHO Web site at: www.who.int/en/.
As a result of the earlier 2003 FAO/WHO Consultation, the Joint Institute for Food Safety and Applied Nutrition (JIFSAN) established “Acrylamide Infonet” http://acrylamide-food.org/: an international electronic network on acrylamide in food. The network functions as a clearinghouse for ongoing, international research and information on acrylamide in food.
As a consumer, should I change my diet to reduce or eliminate exposure to acrylamide?
No. There is no indication at this time that consumers need to change their eating habits in response to these preliminary studies. The WHO, the FDA, several government organizations, and other respected food safety experts continue to advise consumers to follow established dietary guidelines such as the current Dietary Guidelines for Americans and eat a healthful, balanced diet consisting of a wide variety of foods.
Putting Risk in Perspective: Here’s What You Need to Know . . .
The beauty of a balanced and diverse diet rich in fruits, vegetables, meats and whole grains and low in fat, is that it promotes good health. There is no reason at this time to recommend dietary changes based on current findings. Choose a diet rich in variety, while exercising moderate consumption.
