Acrylamide in food is a public health concern

Evidence from animal studies shows that acrylamide and its metabolite Substance formed as a consequence of metabolism in an organism. glycidamide are genotoxic and carcinogenic: they damage DNA A complex chain-like molecule that carries the genetic material, present in living organisms and some viruses. DNA (deoxyribonucleic acid) is capable of copying itself and carries the instructions for all the proteins used to create and sustain life. and cause cancer. Evidence from human studies that dietary exposure For the purposes of risk assessment, measurement of the amount of a substance consumed by a person or animal in their diet that is intentionally added or unintentionally present (e.g. a nutrient, additive or pesticide). to acrylamide causes cancer is currently limited and inconclusive.

Since acrylamide is present in a wide range of everyday foods, this health concern applies to all consumers but children are the most exposed age group on a body weight basis. The most important food groups contributing to acrylamide exposure Concentration or amount of a particular substance that is taken in by an individual, population or ecosystem in a specific frequency over a certain amount of time. are fried potato products, coffee, biscuits, crackers, crisp bread and soft bread.

The Chair of the CONTAM Panel, Dr Diane Benford said: “The public consultation helped us to fine-tune the scientific opinion. In particular, we have further clarified our evaluation of studies on the effects of acrylamide in humans and our description of the main food sources of acrylamide for consumers. Also, recent studies that we became aware of during the public consultation phase have been integrated into the final scientific opinion.” (A report on the public consultation is available below.)

High temperature cooking

Acrylamide is a chemical that naturally forms in starchy food products during every-day high-temperature cooking (frying, baking, roasting and also industrial processing, at +120°C and low moisture). The main chemical process that causes this is known as the Maillard Reaction; it is the same reaction that ‘browns’ food and affects its taste. Acrylamide forms from sugars and amino acids (mainly one called asparagine) that are naturally present in many foods. Acrylamide also has many non-food industrial uses. It is also present in tobacco smoke.

Following ingestion, acrylamide is absorbed from the gastrointestinal tract, distributed to all organs and extensively metabolised. Glycidamide is one of the main metabolites resulting from this process and the most likely cause of the gene mutations and tumours seen in animal studies.

Besides cancer, the Panel also considered possible harmful effects of acrylamide on the nervous system, pre- and post-natal development and male reproduction. These effects were not considered to be a concern, based on current levels of dietary exposure.

Reducing dietary exposure to acrylamide

Although not the focus of EFSA’s risk assessment  A specialised field of applied science that involves reviewing scientific data and studies in order to evaluate risks associated with certain hazards. It involves four steps: hazard identification, hazard characterisation, exposure assessment and risk characterisation., the scientific opinion includes an overview of data and literature summarising how the choice of ingredients, the storage method and the temperature at which food is cooked can influence the amount of acrylamide in different food types and therefore the level of dietary exposure.

EFSA’s scientific advice will inform EU and national decision-makers when weighing up possible measures for further reducing consumer exposure to acrylamide in food. These may include, for example, advice on eating habits and home-cooking, or controls on commercial food production; however, EFSA plays no direct role in deciding such measures.

• Scientific Opinion on acrylamide in food  
• Technical report on the outcome of the public consultation on the draft opinion on acrylamide in food  

EFSA has prepared a non-technical (or ‘lay’) summary of its scientific opinion for ease of understanding and addresses additional aspects of this work in its Frequently Asked Questions on acrylamide in food.

• EFSA explains risk assessment: acrylamide in food
• FAQs on acrylamide in food