Food service forum acrylamide mar 2011

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Food service forum acrylamide mar 2011

  1. 1. ACRYLAMIDE <ul><li>Christina Tlustos </li></ul>
  2. 2. ACRYLAMIDE <ul><li>Important industrial chemical used since mid 1950s </li></ul>Water treatment Paper industry Mining Oil fields Glues Coatings Adhesives Flocculants
  3. 3. PROCESS CONTAMINANT
  4. 4. Acrylamide in food… <ul><li>Its presence in food was unknown prior to the Swedish report in 2002. </li></ul><ul><li>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. </li></ul>= ? Found at relatively high concentrations in certain types of food!
  5. 5. Acrylamide Formation in Food <ul><li>Most important pathway: </li></ul><ul><li>Reaction between reducing sugars and Asparagine in the context of the Maillard Reaction ( browning) </li></ul><ul><li>Crucial factor: </li></ul><ul><li>thermal input (temperature & heating time) frying, roasting or baking generally at temperatures above 120 ° C </li></ul><ul><li>‘ Top Eight ’ foods: </li></ul><ul><li>French fries (oil fried and oven baked), breakfast cereals, potato chips, cookies, coffee, toasted bread, pies and cakes </li></ul>
  6. 6. Why worry? <ul><li>Neurotoxicity in humans is well known from occupational and accidental exposures </li></ul><ul><li>Experimental studies in animals have shown reproductive, genotoxic and carcinogenic properties </li></ul><ul><li>IARC classified chemical as “ probably carcinogenic to humans (Group 2A)” </li></ul><ul><li>Relative levels of acrylamide in the diet are higher than many other known carcinogens </li></ul><ul><li>Regarded as a genotoxic carcinogen - a safe level of exposure cannot be established </li></ul>
  7. 7. What can we do? <ul><li>Risks to consumers have been discussed by many international bodies (e.g. EFSA, FAO, WHO), EU committees and national authorities </li></ul><ul><li>Initiatives to reduce/prevent acrylamide formation </li></ul><ul><ul><li>CIAA Toolbox </li></ul></ul><ul><ul><li>EU Acrylamide Workshops & Stakeholder meetings </li></ul></ul><ul><ul><li>Etc. </li></ul></ul><ul><li>EU Initiatives </li></ul><ul><ul><li>EU Monitoring Recommendation </li></ul></ul><ul><ul><li>EU Indicative Values </li></ul></ul><ul><ul><li>EU Checklist </li></ul></ul>
  8. 8. EU Monitoring Programme* <ul><li>Monitoring of food groups known to be major contributors </li></ul><ul><li>Principal aim is to investigate if mitigation strategies (i.e. Toolbox) are used and/or effective </li></ul><ul><li>Produce taken from same source over period of 3 years (2007 – 2009) </li></ul><ul><li>Data from Member States analysed by EFSA </li></ul><ul><li>Results did not show clear trends </li></ul><ul><li>Programme extended (open-ended) </li></ul><ul><li>Accompanied by a checklist to collect further information </li></ul><ul><li>Information used to establish indicative values </li></ul>* Commission Recommendation of 2 June 2010 on the monitoring of acrylamide levels in food ( 2010/307/EC )
  9. 9. CIAA TOOLBOX Excerpt from the Toolbox (Source: http://www.ciaa.be/asp/documents/l1.asp?doc_id=822)
  10. 10. Indicative Values
  11. 11. Summary <ul><li>At the likely levels of acrylamide intake from the diet, the key effects of concern are genotoxicity and possible carcinogenic effects </li></ul><ul><li>Appropriate efforts to reduce acrylamide concentrations in food should continue </li></ul><ul><li>Keep identifying how to optimise processing, preparation and cooking regimes to reduce levels of acrylamide in food </li></ul>

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