© FSAI

ACRYLAMIDE

Christina Tlustos

© FSAI

ACRYLAMIDEACRYLAMIDE

Important industrial chemical used since mid 1950s

Water treatment Paper industryMiningOil fields

GluesCoatingsAdhesivesFlocculants

© FSAI

PROCESS CONTAMINANT

© FSAI

Acrylamide in food…Acrylamide in food…Its presence in food was unknown prior to the Swedish report in 2002.

Found “by chance” when blood samples of exposed workers and an unexposed control group were compared and high levels of acrylamide were found in both groups.

=?

Found at relatively high concentrations in certain types of food!

© FSAI

Acrylamide Formation in Food

•Most important pathway:Reaction between reducing sugars and Asparagine in the

context of the Maillard Reaction (browning)

•Crucial factor:thermal input (temperature & heating time) frying, roasting

or baking generally at temperatures above 120°C

• ‘Top Eight’ foods: French fries (oil fried and oven baked), breakfast cereals,

potato chips, cookies, coffee, toasted bread, pies and cakes

© FSAI

Why worry?Why worry?

• Neurotoxicity in humans is well known from

occupational and accidental exposures

• Experimental studies in animals have shown

reproductive, genotoxic and carcinogenic properties

• IARC classified chemical as “probably carcinogenic to

humans (Group 2A)”

• Relative levels of acrylamide in the diet are higher

than many other known carcinogens

• Regarded as a genotoxic carcinogen - a safe level of

exposure cannot be established

© FSAI

What can we do?

• Risks to consumers have been discussed by many international bodies (e.g. EFSA, FAO, WHO), EU committees and national authorities

• Initiatives to reduce/prevent acrylamide formation• CIAA Toolbox• EU Acrylamide Workshops & Stakeholder meetings• Etc.

• EU Initiatives• EU Monitoring Recommendation• EU Indicative Values• EU Checklist

© FSAI

EU Monitoring Programme*

• Monitoring of food groups known to be major contributors• Principal aim is to investigate if mitigation strategies (i.e.

Toolbox) are used and/or effective• Produce taken from same source over period of 3 years

(2007 – 2009)• Data from Member States analysed by EFSA• Results did not show clear trends• Programme extended (open-ended)• Accompanied by a checklist to collect further information• Information used to establish indicative values

* Commission Recommendation of 2 June 2010 on the monitoring of acrylamide levels in food (2010/307/EC)

© FSAI

CIAA TOOLBOX

Excerpt from the Toolbox (Source: http://www.ciaa.be/asp/documents/l1.asp?doc_id=822)

Toolbox Compartment

Agronomical Recipe Processing Final Preparation

French Fries

Choose potato varieties with low reducing sugar levels.

Store potatoes at > 6°C Control the levels of reducing sugar

or fry test the potatoes

Blanch potato strips in hot water to remove reducing sugars

Cut thicker strips

Follow on-pack instructions Control the temperature &

time of final cooking When cooking smaller

amounts, reduce cooking time

When frying not >175°C Aim for light golden colour

Potato crisps

Choose potato varieties with low reducing sugar levels.

Lot selection of potatoes suitability for the product type should be based on reducing sugars content or colour assessment of a fried sample.

Long-term storage of potatoes should be > 6°C.

Use of calcium salts can reduce AA in formulated potato-based products

Use of acids shown to reduce AA in some types of formulated products.

Control the temperature/time cooking profile and final moisture control

In flash frying: ensure rapid cooling In-line colour sorting to remove dark

crisps

Aim for a light golden colour

Bread For wheat grain, the importance of

maintaining sulphur levels must be stressed to farmers

Avoid adding reducing sugars in the recipe

The addition of calcium salts e.g. calcium carbonate and sulphate may reduce the formation of AA

Control the baking time and temperature to prevent excessive browning in the crust

When toasting aim for a light golden colour

Crisp bread For wheat grain, the importance of

maintaining sulphur levels must be stressed to farmers

Non-fermented crisp bread control process temperature and oven speed

Control the final moisture content Asparaginase is a tool for non-

fermented crisp bread

Biscuits/bakery wares

For wheat grain, the importance of maintaining sulphur levels must be stressed to farmers

Replacement of ammonium bicarbonate with other raising agents

If possible avoid using fructose

Asparaginase is a tool for certain biscuit and cereal applications

Do not over bake

Breakfast cereals

For wheat grain, the importance of maintaining sulphur levels must be stressed to farmers

Minimise reducing sugars in the cook phase

Consider the introduction of other inclusions e.g. roasted nuts, dried fruits

Do not over bake or over toast Manage the toasting to achieve an

uniform colour for the product

© FSAI

FoodstuffIndicative value

[µg/kg]

Value applies to product as defined in the Annex to Recommendation 2010/307/EU

French fries ready-to-eat 600 Product sold as ready-to-eat

Potato crisps 1000 Product as sold

Soft bread 150 Product as sold

Breakfast cereals (excl. muesli and porridge) 400 Product as sold

Biscuits, crackers, wafers, crisp bread and similar, excl. ginger bread

500 Product as sold

Roast coffee 450 Product as sold

Instant (soluble) coffee 900 Product as sold

Baby foods, other than processed cereal based foods[1]

80 Product as sold

Biscuits and rusks for infants and young children 250 Product as sold

Processed cereal based foods for infants and young children[2], excl. biscuits and rusks

100 Product as sold

[1] as defined in Article 1(2)(b) of Commission Directive 2006/125/EC of 5 December 2006 on processed cereal-based foods and baby foods for infants and young children (OJ L 339, 6.12.2006, p. 16).[2] as defined in Article 1(2)(a) of Commission Directive 2006/125/EC of 5 December 2006 on processed cereal-based foods and baby foods for infants and young children (OJ L 339, 6.12.2006, p. 16).

Indicative Values

© FSAI

Summary

• At the likely levels of acrylamide intake from the diet, the

key effects of concern are genotoxicity and possible

carcinogenic effects

• Appropriate efforts to reduce acrylamide concentrations

in food should continue

• Keep identifying how to optimise processing, preparation

and cooking regimes to reduce levels of acrylamide in

food

© FSAI