New EU acrylamide regulation Pommes and Co should become healthier

Carcinogenic acrylamide in fries and co: New EU regulation comes into force

Last year, the European Food Safety Authority (EFSA) confirmed that acrylamide in foods potentially increases the risk of cancer for consumers of all ages. Now a new EU-adopted acrylamide regulation comes into force. This is intended to reduce the harmful substance, which is found mainly in deep-fried, roasted and baked products.

New rules to contain the carcinogenic substance

On Wednesday, April 11, the EU adopted acrylamide regulation will enter into force. From now on, food manufacturers as well as restaurants and snack bars across Europe must comply with the new rules on the control of the carcinogen acrylamide for the manufacture and processing of potato products, bread and pastry, breakfast cereals, baby foods, coffee and coffee replacement products. Consumers can also take precautions.

Acrylamide is found in potato products such as chips, bread, breakfast cereals, baby food and coffee. Now, a new EU regulation comes into force, which aims to reduce the substance carcinogenic. (Image: pamela_d_mcadams / fotolia.com)

Acrylamide in food

Acrylamide has long been suspected of causing cancer.

The European Food Safety Authority (EFSA) warned years ago of the increased risk of acrylamide in food by cancer.

Last year, EFSA's scientific opinion confirmed that acrylamide in food potentially increases the risk of cancer for consumers of all ages.

Although the British Food Standards Agency (FSA) also reports on its website that this substance has been shown to be carcinogenic in animal studies, it is lacking in humans.

Dangerous substance is formed during strong heating

Acrylamide is formed during the strong heating of starchy foods.

"Responsible for this are sugars such as glucose and fructose, the amino acid asparagine, temperatures above 120 degrees Celsius and a low water content of the food. In addition, the heating time and the storage conditions of the food play a role, "explains the Consumer Center on its website.

"High temperatures above 150 degrees Celsius make food brown while baking, frying and frying. The result is desirable aromas and flavors - but also acrylamide, which even rises dramatically from temperatures of 170 to 180 degrees Celsius, "it continues.

High acrylamide load detected

In the past, investigations into chips, fried potatoes and frozen chips often found high acrylamide contents.

"The highest content of acrylamide are potato products such as chips, potato pancakes and French fries as well as cereal products such as crispbread, crackers and biscuits," writes the Federal Institute for Risk Assessment (BfR) in a statement.

But coffee also contains, depending on the degree of roasting, more or less acrylamide. Therefore, in California suppliers of coffee products must warn against possible cancer risks in the future.

Health experts welcome the new regulation

Among other things, the new EU regulations now provide for avoiding over-frying of French fries and baking bread as lightly as possible.

In addition, food must be prepared in the future so that when they are prepared by baking, frying, frying and roasting as little acrylamide as possible can arise.

Health experts such as the CDU MEP Peter Liese welcome the new regulation.

On his website, he points out that it is virtually uncontested in science "that acrylamide in the doses many people eat increases the risk of getting cancer."

"It is a real health problem. The amounts that young people and young adults eat in particular are considerable, "says Liese.

As it says on its website, the economic sectors concerned, such as the Confederation of Bakers, or the European Association of Hotel and Catering Enterprises also support the regulation.

More careful preparation of food

The parent also points to the importance of educating the population better.

"A large part of acrylamide contamination is caused by home-cooked food. Here every citizen can do something for his health, for example when preparing toast, fries or fried potatoes. "

The Consumer Center has put together a few recommendations on its website. First and foremost: "Avoid highly-contaminated products or rarely consume them."

When preparing croquettes, toasted bread, bakery rolls etc., the rule "gilding" instead of "charring" should be followed.

Especially with potato products a gentle preparation is particularly important. When baking in the oven there is a greater risk of acrylamide formation compared to frying.

The frying time should be limited to about 3.5 minutes and the fryer should be set to 175 degrees Celsius.

The experts warn: "The emergence of acrylamide in food preparation according to current knowledge, however, can not be completely avoided." (Ad)