Frequently asked questions - acrylamide in food

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Frequently asked questions - acrylamide in food

http://www.who.int/foodsafety/publications/chem/acrylamide_faqs/en/

 

:: Full text in English [pdf 25kb] Acrylamide FAQ's:

 

General questions

Questions related to cancer

Questioning the evidence

Acrylamide in water

 

General questions

 

1. What is acrylamide?

 

Acrylamide is a chemical that is used to make polyacrylamide

materials. Polyacrylamide is used in the treatment of drinking-water

and waste water where it is used to remove particles and other

impurities (see Question 15). It is also used to make glues, paper

and cosmetics. Polyacrylamide materials contain very small amounts

of acrylamide.

 

Acrylamide is also used in the construction of dam foundations and

tunnels, and appears to be produced in some foods prepared at high

temperatures.

 

2. What is the problem?

 

Acrylamide is known to cause cancer in animals. Also, certain doses

of acrylamide are toxic to the nervous system of both animals and

humans.

 

In April 2002 the Swedish National Food Authority reported the

presence of elevated levels of acrylamide in certain types of food

processed at high temperatures. Since then, acrylamide has been

found in a range of cooked and heat-processed foods in other

countries, including The Netherlands, Norway, Switzerland, the

United Kingdom and the United States.

 

Previous concerns about acrylamide were focused on workers using

acrylamide in their jobs, and cigarette smoking.

 

3. How/why does acrylamide form when food is cooked at high

temperatures?

 

There is currently little information about, and poor understanding

of, how acrylamide is formed in foods. It appears to be produced

naturally in some foods that have been cooked or processed at high

temperature and the levels appear to increase with the duration of

heating. The highest levels found so far were in starchy foods

(potato and cereal products).

 

Further research is needed to explain why acrylamide forms in food

as well as the conditions that promote or reduce its presence in

food.

 

4. What can be done to avoid acrylamide in food? Should I stop

eating starchy foods including potato chips/potato crisps?

 

We don't know exactly at what temperature acrylamide is formed in

food. However acrylamide has so far not been found in food prepared

at temperatures below 120 degrees Celsius, including boiled foods.

 

Food should not be cooked excessively, i.e. for too long or at too

high a temperature. However, all food, especially meat and meat

products, should be cooked sufficiently to destroy food poisoning

bacteria.

 

The information available on acrylamide so far reinforces general

advice on healthy eating, including moderating consumption of fried

and fatty foods. There is not enough evidence about the amounts of

acrylamide in different types of food to recommend avoiding any

particular food product.

 

5. Are home-cooked foods safer than pre-cooked, packaged or

processed foods?

 

Elevated levels of acrylamide have been found in home cooked foods,

as well as pre-cooked, packaged and processed foods.

 

Frequently asked questions - acrylamide in food: 1,2,3,4 | Questions

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