Acrylamide in food is a public health concern, says EFSA draft

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.

Back to all news