Study confirms acrylamide in food
Friday 17 May 2002
Research confirming that a potentially cancer-causing chemical is produced by some cooking methods is published today (17 May 2002) by the Food Standards Agency.
The FSA study replicates the findings of Swedish research published last month, which found high levels of acrylamide in a wide variety of fried and baked foods.
International experts classify acrylamide as a 'probable human carcinogen'. But any possible risks from acrylamide in food would result from long term exposure.
The Food Standards Agency is not recommending that people change their diet on the basis of these studies and our current understanding. Nor is it advising people to stop consuming any of the food tested or change how they cook food.
Dr Andrew Wadge, FSA Head of Chemical Safety and Toxicology, said:
'We are all exposed to natural chemicals that make up the food we eat. Some, like those in fruit and vegetables, are thought to help prevent cancer. Others could be harmful. Obviously we want to do everything we can to reduce or remove potentially harmful substances from food. At this stage it is too early to identify either the effects of acrylamide in food on people, or even how it is formed in processes such as baking, frying, grilling or roasting.
'It is likely that any risks from acrylamide are not new and we have probably been exposed to them in food for generations. What is important now is to identify what research is required to help us understand the formation of acrylamide, how it might affect people, and what may need to be done as a result of that work.
'We are not recommending that people change either their diet or cooking methods as a result of these studies. We are recommending that people should eat a balanced diet and a wide variety of fruit and vegetables.'
