tel: +46 18 17 55 00, fax: +46 18 10 58 48
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National
Food Administration, Box 622, SE-751 26 Uppsala, tel: +46 18 17 55 00, fax: +46 18 10 58 48 |
The Swedish National Food Administration (NFA) and researchers from Stockholm University have found that acrylamide is formed in many types of food prepared/cooked at high temperatures. No acrylamide formation has been detected in boiled foodstuffs. The NFA has informed the European Commission and other international authorities and organisations about the findings in order to initiate international collaboration in the handling of the problem. Moreover, international initiatives to commence multidisciplinary research are urgently needed, since it is very likely that there are ways of decreasing the formation of acrylamide during the cooking process.
Present knowledge does not allow for a balanced analysis of risks and benefits of staple foods containing acrylamide. The Swedish NFA can currently only issue general advice regarding the risk management of acrylamide to the food industry and consumers.
Manufacturers
Current knowledge suggests that acrylamide is formed in carbohydrate-rich foods at high temperatures. It is probable that research into the mechanisms behind this formation may lead to changes in food processing/cooking that will decrease the formation of acrylamide. The Swedish NFA recommends the food industry to investigate whether acrylamide is formed during the production of their food products. If acrylamide is formed, the industry should determine the levels in their products and initiate research to find measures to reduce the concentrations as much as possible.
Wholesalers and retailers
Acrylamide is probably formed in many types of food, many of which have not yet been analysed. It is therefore not possible at present to say which types of food pose the greatest problem. The amount to which the consumer is exposed is governed both by the level of acrylamide in the food and the amount of the food consumed. If eaten in large quantities, foods with low levels of acrylamide may contribute substantially to the total exposure. Foods with high levels may contribute less if the consumption is low. It is therefore not possible to give detailed advice about proper measures for consumer protection. The NFA recommends that wholesalers and retailers collaborate with the authorities and the food industry in their efforts to find means to decrease the formation of acrylamide in food.
Restaurants and consumers
Current research indicates that some simple measures may reduce the acrylamide exposure of the consumer. Cigarette smoking is a source of acrylamide; exposure can be reduced by refraining from smoking. Research on food indicates that more acrylamide is formed at higher temperatures and longer cooking times during frying, deep-frying, broiling and grilling. No acrylamide has been found in boiled foodstuffs.
More knowledge is needed before the dietary advice issued by the NFA can be changed. Currently the NFA advises the public to eat more fruit, vegetables, cereal products and bread, and to reduce consumption of fat-rich products. From a nutritional perspective, boiling is more advantageous than cooking at high temperatures. Avoid burning food during frying, deep-frying, broiling and grilling and do not eat burned food.