October 27, 2016

FDA Guidance to Reduce Acrylamide in Food

The FDA is asking for comments on its guidance for industry in reducing acrylamide in food. This compound is formed when sugars and an amino acid (protein) called asparagine combine in high temperature dry heat cooking, such as grilling, roasting, baking, and frying. Plant based products such as grains and potatoes form most acrylamide. There are human health risks associated with consumption of acrylamide. The guidance is going to suggest a range of possible approaches to reducing acrylamide levels. Acrylamide caused cancer in animals when they were exposed to the compound at ver high doses. In 2010, the Joint food and Agriculture Organization/World Health Organization Expert Committee on Food Additives concluded that acrylamide is a human health concern. The FDA has conducted … [Read more...]

EFSA Says Acrylamide may be a Bigger Cancer Risk than First Thought

The European Food Safety Authority (EFSA) says that acrylamide, a chemical formed when asparagine, an amino acid, is heated to temperatures above 120°F. High temperature baking and frying are particular culprits in acrylamide development. Acrylamide is often found in such foods as potato chips, crackers, and cookies. The same chemical reaction that produces the appetizing brown color in foods also produces acrylamide. Previous animal studies has found that acrylamide increases the risk of developing cancer in all age groups. The Authority's expert Panel on Contaminants in the Food Chain (CONTAM) has developed a draft scientific opinion on acrylamide in food. Dr. Diane Bedford, Chair of CONTAM said in a statement, "acrylamide consumed orally is absorbed from the gastrointestinal trace, … [Read more...]

Study: No Health Concerns in Food Tested for Acrylamide

A study conducted by the Canadian Food Inspection Agency found that some high carbohydrate foods did not have acrylamide levels at levels that "would be considered unsafe for consumption." The agency tested 897 high carb food samples from Canadian retail stores, including dried fruits and vegetables, crackers, condiments, soup powder, taco seasonings, molasses, syrups, adult and infant breakfast cereals, and nut butters. The lowest levels of acrylamides were observed in jams, while the highest average acrylamide levels were found in molasses, at 901 ppb. Acrylamides are chemicals used for industrial purposes, used to make paper, dyes, and plastics. The chemical is formed in foods heated to temperatures above 248°F. The foods that produce the most acrylamides are potato chips and French … [Read more...]

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