High acrylamide levels in gingerbread and chips

High acrylamide levels detected in gingerbread and potato pancakes: The Federal Office of Consumer Protection has reported that the acrylamide levels in gingerbread and many other foods have increased significantly. The substance is suspected of causing cancer.

The contamination in foods with the chemical substance acrylamide has increased significantly. Acrylamide in foods arises in response to overheating of starch. This happens especially when baking, grilling, roasting and frying. The substance acrylamide is suspected of having a negative effect on the health of humans. For the same carcinogenic substance is also contained in tobacco smoke, for example. Although the acrylamide content can be reduced by changing the recipe and the manufacturing process, the strain on gingerbread, potato pancakes and coffee replacement products has increased significantly. For gingerbread, the maximum signal value of 1000 micrograms was exceeded at 1316 micrograms. In 2008, the value was still 1262 micrograms, as the Federal Office for Consumer Protection and Food Safety (BVL) announced. The authority compared the data from the year 2008 with today's results. For potato pancakes, the value was unchanged at 872 micrograms (2008: 872). However, the authority also found maximum values ​​in individual products. The most affected sample contained 3025 milligrams. Only two years ago, the value was three times lower (1000 mg).

Other products had lower values
As the BVL further stated, the proportion of cancerous substance in speculaas, crispbread, rusks, biscuits for babies and toddlers and in long-life baked goods for diabetics has fallen slightly. Exact details of how high the individual loads were and which manufacturers or products were affected, the consumer authority did not want to communicate.

Acrylamide is produced during baking and frying
Since 2002, the BVL has been investigating the acrylamide content in foods at regular intervals. 4000 data from the period since 2007 have been evaluated for the new evaluation. The material is produced in the manufacturing process during frying, baking or frying. Numerous studies have already shown that the substance causes cancer and permanently damages the human genome. So far, the actual danger to humans has not been finally scientifically clarified. However, according to a study by the Hannover Medical School (MHH), the cancer risk for smokers is even higher, as the risk factors increase overall. The acrylamide content in the blood of smokers was on average three times higher in a study than in non-smokers.

Foodwatch criticizes consumer authority
The consumer protection organization „Food Watch“ criticized the authorities for not publishing details of product names or manufacturers. Consumers will be deprived of important information. The consumer learns nothing about concrete products that could end up in his own basket. It can not therefore be justified that such important details are not published by the Authority. „Needless to say, the authorities are protecting manufacturing companies rather than protecting citizens' health as is their job, "said a Foodwatch spokeswoman. (Sb, 19.11.2010)

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Picture credits: Marlis Dülsen