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EU warns against increased cancer risk from acrylamide in food
Acrylamide in foods raises the risk of cancer for consumers of all ages, according to the recent Communication from the European Food Safety Authority (EFSA). Following a comprehensive evaluation of existing findings, EFSA published a scientific opinion on acrylamide in food, in which the experts expressly warn against the increased risk of cancer. Although evidence from human studies on the carcinogenic effect in humans is "still limited and inconclusive," findings from animal studies would "demonstrate that acrylamide and its metabolite glycidamide are genotoxic and carcinogenic, i. they damage the DNA and cause cancer ", according to the EFSA communication.
EFSA's scientists confirm earlier assessments that acrylamide potentially increases the risk of cancer in all age groups. Because acrylamide is found in a variety of everyday foods, this health problem affects all consumers, according to the EFSA Communication. Children are the most exposed age group in terms of body weight. Food groups that contribute significantly to acrylamide exposure include fried or fried potato products (eg French fries), coffee, biscuits, crackers and crispbread, as well as toasted bread.
Fried potato products often contain high acrylamide concentrations. (Photo: Kai Stachowiak) Acrylamide is formed during preparation
Of course, the starting materials of acrylamide are present in starchy foods. During the preparation at high temperatures (frying, baking and roasting as well as industrial processing at over 120 ° C and low humidity) acrylamide is formed from sugars and amino acids (especially aspartic acid). The essentially responsible chemical process for this is the so-called Maillard reaction, which also contributes to the browning of the food. "After consumption, acrylamide is taken from the gastrointestinal tract, distributed to all organs and metabolised extensively," reports EFSA. Glycidamide is one of the major metabolites of this process and the most likely cause of gene mutations and tumors.
Nerve damage rather unexpected
In addition to cancer risk, the EFSA experts also looked at potential adverse effects of acrylamide "on the nervous system, pre- and post-natal development, and male reproductive function", but based on current food-borne exposure, these were considered safe. While this was not the focus of the EFSA risk assessment, the report also states "how the choice of ingredients, the type of storage and the temperature at which food is cooked are based on the acrylamide content of various food types and thus on the level food exposure ", says the EFSA Communication. Because by the choice and type of domestic food preparation, the amount of consumed acrylamide can be significantly influenced.
Measures to reduce acrylamide exposure
According to the EFSA communication, the scientific opinion should serve as a source of information for decision-makers at EU and national level when considering possible measures to further reduce consumer exposure to acrylamide in food. The possible measures could include, for example, recommendations on dietary habits and the domestic preparation of food or controls in the context of commercial food production. (Fp)