On 1 July 2014, EFSA has launched a public consultation on its draft scientific opinion on acrylamide in food, developed by the Authority’s expert Panel on Contaminants in the Food Chain. Until 15 September 2014, scientists and other interested parties can comment on the draft opinion through an online public consultation. Before finalising their opinion, Members of the expert Panel will discuss this feedback together with the contributors to the online public consultation at a public meeting later this year.
In its draft scientific opinion on acrylamide in food, EFSA has confirmed previous evaluations that, based on animal studies, acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups. Acrylamide in food is produced by the same chemical reaction that “browns” food – also making it tastier – during everyday high temperature (+150°C) cooking in the home, catering and food manufacturing. Coffee, fried potato products, biscuits, crackers and crisp breads, soft bread and certain baby foods are important dietary sources of acrylamide. On a body weight basis, children are the most exposed age groups. European and national authorities already recommend reducing acrylamide in food as much as possible and provide dietary and food preparation advice to consumers and food producers.
For more information on acrylamide read the FAQs on acrylamide on the EFSA website.