Acrylamide

IFST takes every possible care in compiling, preparing and issuing the information contained in these pages, but can accept no liability whatsoever in connection with it. Nothing in it should be construed as absolving anyone from complying with legal requirements. The contents are provided for general information and guidance.

IFST has concluded that, despite the extensive research since 2002, until there is substantially greater scientific evidence on such matters as the mechanism of formation of acrylamide in food, the nature and extent of uptake from food (and other sources) by humans, and the relationship between acrylamide in food and cancer in humans, it is not yet appropriate to issue an Information Statement on acrylamide in food. Meanwhile instead IFST is providing this page of Acrylamide Information & News from reputable sources to serve to keep readers informed about developments. The items appear in chronological order.

2011

• Results on acrylamide levels in food from monitoring years 2007-2009 and Exposure assessment - 20 April 2011
• BfR opinon Acrylamide in food - 29 June 2011 
• Food Drink Europe Acrylamide Toolbox 2011  - 30 September 2011

2010

• Lipid oxidation promotes acrylamide formation in fat-rich model systems 25 January 2010
• Taurine may help reduce acrylamide in foods 17 May 2010
• Overview of EU acrylamide levels in 2008

2009

• Eating large amounts of acrylamide in potato chips caused adverse changes in blood components published 13 February 2009
• Acrylamide not related to increased risks of lung cancer issued 29 April 2009
• Acrylamide not related to increased risks of brain cancer published 6 May 2009
• EFSA reports trend towards lower exposure to acrylamide issued 13 May 2009
• Inhibition of acrylamide formation by vitamins September 2009
• UK Food Standards Agency releases survey results on process contaminants in UK retail foods 15 July 2009
• Proline, an amino acid found in wheat flour, may reduce the formation of acrylamide by 80%
• Use of haemoglobin adducts of acrylamide (HbAA) and glycidamide (HbGA) to estimate human exposure to acrylamide 14 October 2009
• Estimation of Safe Dietary Intake Levels of Acrylamide for Humans November 2009
• Activities of hydrocolloids as inhibitors of acrylamide formation in model systems and fried potato strips December 2009

2008

• Acrylamide exposure and incidence of breast cancer among postmenopausal women in the Danish Diet, Cancer and Health Study published 8 January 2008
• Anti-acrylamide potential of extracts of bamboo leaves and green tea published 29 January 2008 on-line ahead of publication
• The effects of low-temperature potato storage and washing and soaking pre-treatments on the acrylamide content of French fries published 7 March 2008
• A positive association between dietary acrylamide and renal cell cancer risk published 2 May 2008
• FDA CFSAN has updated its 25 February 2003 document, titled "Acrylamide Questions and Answers" issued 23 May 2008

2007

• Acrylamide Levels found to Increase during Processing and Storage of a Breaded Chicken Product published February 2007
• A Comparative Study of Acrylamide Formation Induced by Microwave and Conventional Heating Methods published April 2007
• EU to monitor acrylamide reduction published 12 May 2007
• EU Commission updates its guidance on ways to lower acrylamide in food products published 29 June 2007
• Acrylamide reduction by asparaginase enzyme "PreventASe" reported 2 September 2007
• Risk Assessment of Acrylamide in Heated Food: Report of the HEATOX Project reported 26 November 2007
• Study finds acrylamide link to cancer in women reported 3 December 2007

2006

• Acrylamide may not be carcinogenic in dietary amounts 1 January 2006
• Coffee contributes significantly to dietary intake of acrylamide 16 January 2006
• FDA issues update on acrylamide 24 March 2006
• Use of citric acid and glycine to reduce acrylamide formation 10 July 2006
• Acrylamide formation is prevented by divalent cations during the Maillard reaction 2 October 2006
• Reduction of acrylamide formation in French fries by microwave pre-cooking of potato strips 31 October 2006
• Reduction of acrylamide formation in French fries made from genetically modified potatoes 22 November 2006

2005

• European Commission's Experts on Industrial Contaminants in Food acrylamide stakeholders meeting 14 January 2005
• UK Food Standards Agency survey of acrylamide in a total UK diet January 2005
• JECFA Assessment: "Acrylamide in food is a potential health hazard" 1 March 2005
• EU Commission Working Group on Industrial Contaminants meeting 18 March 2005
• Meeting of Experts on Environmental and Industrial Contaminants in Food, Brussels, 9-10 June 2005 Reported 26 July 2005

2004

• FDA releases new data on acrylamide levels in food and final action plan 25 March 2004
• NTP/CERHR Draft Report on the reproductive and developmental toxicity of acrylamide 24 June 2004
• Effect of processing condition and dough composition, including baking agents, on acrylamide formation in gingerbread August 2004

2003

• US/Swedish epidemiological study 13 January 2003
• German Consumer Affairs Ministry sets chip-frying temperature 25 January 2003
• UK Food Standards Agency: Update letter 20 February 2003
• UK Food Standards Agency: Summary of known recent activity on acrylamide 20 February 2003
• EC's Joint Research Centre EC's database on acrylamide levels in food
• Conditions to minimise acrylamide formation in French fries 10 September 2004

2002

• Joint Press Release FAO/WHO/51 27 June 2002
• UK Food Standards Agency statement on Acrylamide following meeting at World Health Organization in Geneva Thursday, 27 June 2002 Ref: 2002/0233
• US FDA Statement June 27 2002
• FDA draft analytical method for acrylamide in food UK data from Central Science Laboratory on acrylamide in foods , 3 July 2002
• Further Swedish findings, including effect of microwaving 4 August 2002
• Canadian research on glucose - asparagine reaction 19 September 2002
• FAO/WHO Acrylamide - Research Update Website launched 18 October 2002