X-Message-Number: 18964
From: "Felipe Gonzales" <>
Subject: Summary - Acrylamide in Heat-Processed Foods  
Date: Thu, 25 Apr 2002 04:52:46 +0200

Summary - Acrylamide in Heat-Processed Foods  

A scientific group at the University of Stockholm, headed by Prof. Margareta T 
rnqvist, has found that acrylamide is formed during heating of starch-rich foods
to high temperatures.


Acrylamide is a "probable human carcinogen", according to international risk 
assessments.


The Swedish National Food Administration has developed a new, rapid 
LC/MS/MS-method for the analysis of acrylamide in foods. Analysis has shown that
acrylamide is present in a large number of foods, including many regarded as 
staple foods. The levels of acrylamide differ widely within each food group 
analysed.


Using information on the levels in different foods and Swedish food consumption 
data, it seems reasonable to conclude that a significant number, perhaps several
hundred, of the annual cancer cases in Sweden can be attributed to acrylamide. 
The risks associated with acrylamide in foods are not new - we have probably 
been exposed to acrylamide in food for generations. The new, emerging knowledge 
may make it possible to reduce the risks that we have so far accepted without 
discussion. This is a very positive development.


Acrylamide in food is a global problem that requires international action. The 
National Food Administration has therefore informed the European Commission, 
other food safety agencies and international organisations about the findings. 
It is important to obtain much more information through international 
co-operation in research, in order to be able to reduce the risks associated 
with acrylamide in foodstuffs.


Detailed studies on the levels of acrylamide in different foods, an extended 
risk characterisation and knowledge of the mechanisms of formation are vital. 
Possible specific risk groups in the population have to be identified.


Due to lack of data, it is not possible at present to issue detailed and 
specific recommendations to consumers or to the food industry and trade. 
However, since acrylamide is most probably formed during heating of starch-rich 
foods to high temperatures, some preliminary general recommendations can be made
to the food industry and trade and to consumers.

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