Materials and links to acrylamide in foods
As a monomer, acrylamide is a known "component" in plastics used by industry. In April 2002 Swedish investigators published findings about acrylamide in food. The foods, which contained acrylamide, were starchy and had been roasted, baked or fried. No acrylamide was found in boiled foods. Studies in the United Kingdom and the Netherlands confirmed these findings in May 2002.
Acrylamide causes mutations in in vitro and animal experiments acrylamide. A series of studies observed genotoxic effects in soma cells and inherited germ cell mutations. Animal carcinogenicity studies have shown that acrylamide is carcinogenic. It increases the frequency of the occurrence of tumours in several organs. Hence, acrylamide is to be classified as a mutagenic and carcinogenic substance of relevance for man.
Validated detection or study methods are available. The Federal Institute for Risk Assessment expects industry to provide explanations on the conditions leading to the formation of this substance during the processing of certain foods. Only on this basis can the levels of this substance in foods and, by extension, the risk to consumers be minimised.
Opinion
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19.03.2004 BfR Opinion |
Two Years Acrylamide – A Stocktaking from the Risk Assessment Angle |
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Sonstige
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15.07.2003 Abbreviated version of a BfR study |
Assessment of acrylamide intake from foods containing high acrylamide levels in Germany |
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10.02.2003 Report on Results; |
Acrylamide - Interlaboratory Study 2002 |
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11.12.2002 |
Determination of Acrylamide in Food Simulants |
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28.11.2002 |
Updating the Risk Assessment of Acrylamide in Foods |
22.8 KB
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29.08.2002 Results of a BgVV information seminar; |
(2002-08) Acrylamide in foods - serious problem or exaggerated risk? |
41.3 KB
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Pressedienste
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13.10.2006 28/2006 |
Acrylamide in foods: Consumers are aware of the risk but are scarcely changing their behaviour at all | |
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17.04.2003 10/2003 |
Acrylamide in foods: Initial successes but no breakthrough | |
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09.12.2002 03/2002 |
Baby food may also contain acrylamide | |
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14.08.2002 19/2002 |
Action value: A first step towards drastically reducing acrylamide in foods | |
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15.05.2002 13/2002 |
BgVV - Expert talks on the occurrence of acrylamide in foods | |
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25.04.2002 10/2002 |
Swedes detect acrylamide in foods |
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