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• Fact Sheets 2005

Acrylamide in food - Update

March 2005

In February 2005, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) reviewed the available data on the safety of acrylamide and concluded that its presence in food may be a health concern.  A FSANZ scientist participated in the JECFA meeting.

Acrylamide is a chemical that forms in certain foods when cooked at high temperatures (greater than 120 ^o C). The major foods in which acrylamide has been detected are fried or roasted potato products, coffee and cereal-based products (sweet biscuits, bread, rolls and toast).

Acrylamide has been shown to cause cancer in some studies in experimental animals although further studies are underway to better understand the significance of these results in relation to human health. These studies will be evaluated by JECFA when available in 2-3 years. There is no direct evidence that acrylamide causes cancer in humans.

Since the discovery of acrylamide in food, there has been worldwide research into the mechanism of its formation as well as into methods to reduce the levels in specific foods. This work will continue and may lead to some reductions in consumer exposure in the future as a result of changes to food processing.

FSANZ has kept a watching brief on international developments regarding acrylamide and has undertaken a limited assessment of the dietary exposure of Australian consumers to acrylamide. FSANZ will continue to work with other national governments to better understand the potential health risk from exposure to acrylamide in the diet.

FSANZ continues to recommend that consumers should eat a balanced diet containing a range of healthy foods (including a broad range of fruit and vegetables), and to limit high fat-containing and fried foods, as much as possible.

‘FSANZ is liaising with the Australian food industry to encourage and support them to examine ways in which manufacturing practices might be changed to reduce acrylamide formation in foods.’

For background see

http://www.foodstandards.gov.au/newsroom/factsheets/factsheets2003/acrylamideandfoodupd1901.cfm