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EFSA Confirms Acrylamide in Food Increases Cancer Risk

Posted: July 7, 2014

European Food Safety Authority (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.

On a body weight basis, children are the most exposed age groups, the EFSA said. 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.

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 sources of acrylamide.

EFSA is launching 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 (CONTAM). Until Sept. 15, scientists and other interested parties can comment on the draft opinion through an online public consultation. Before finalizing their opinion, Members of the CONTAM panel will discuss this feedback together with the contributors to the online public consultation at a public meeting later this year.

Click here to read the U.S. Food & Drug Administration (FDA)'s Q&A info page on the chemical.