Dietary and chemical monitoring topics

Acrylamide is a chemical compound that typically forms in starchy food products during high-temperature cooking, including frying, baking and roasting. It forms from sugars and an amino acid that are naturally present in food. Acrylamide has been 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 people have always been exposed to it in their diet.

Collection of accurate and reliable data is a prerequisite for informed risk assessment and risk management. Both scientists carrying out risk assessments and decision-makers in Europe need up-to-date and comparable information across Member States on hazards found in the food chain and on food consumption.

Dioxins and similar compounds, such as dioxin-like polychlorinated biphenyls (PCBs), include a range of toxic substances which are formed by burning – e.g. through waste incineration or forest fires – and some industrial processes. Their presence in the environment has declined since the 1970s, following concerted efforts at the EU level.