Health assessment of acrylamide
Acrylamide is a monomer and a ‘building block’ for plastics that is well known in the industry. In April 2002, Swedish researchers published their findings that acrylamide had been detected in food. The foods containing acrylamide were starchy and had been fried, baked or deep-fried. No acrylamide was found in cooked foods. Research conducted in Great Britain and the Netherlands in May 2002 confirmed these findings.
Acrylamide causes genetic damage in vitro and in animal studies. A series of studies have demonstrated genotoxic effects in somatic cells and inherited germ cell mutations. Animal carcinogenicity studies have shown that acrylamide is carcinogenic, increasing the incidenceIncidenceTo glossary of tumours in several organs. Acrylamide is therefore classified as a mutagenic and carcinogenic substance that is relevant to humans.
Verification and testing methods
Validated detection and examination methods are available. In particular, the BfRshort forGerman Federal Institute for Risk Assessment expects industry to clarify the conditions under which this substance is formed when certain foods are processed. Only on this basis can the levels of this substance in food be minimised, thus also reducing the risk to consumers.
Frequently asked questions
Legal basis
With Regulation (EU) 2017/2158, the European Commission has established a legal framework to ensure a reduction in the acrylamide content of food.