The acrylamide formed in foods during cooking processes or frying, poses a health problem, experts say.
After three years of research, the European Union provides data on new ways to reduce 40% the formation of acrylamide in food.
There are ways to reduce the amount of acrylamide in food, but not eliminate it. This is the main conclusion reached by the European research project HEATOX, which began three years ago a thorough investigation on the formation of the substance in food under high temperatures, a hitherto totally new look.
Universities and research institutes from 14 countries, authorities and consumer organizations, are dedicated, from November 2003 to try to fit some of the pieces on the formation of acrylamide in baked and fried foods, substances which have been ascribed carcinogenic properties. At the beginning of the investigation, little was known about it. Since then there has been a tremendous effort by both industry and researchers to try to characterize the real risk of exposure through food consumption. Now, it HEATOX study concludes that if there is scientific evidence showing that acrylamide can come to pose a risk to human health. While the levels of acrylamide in foods such as bread and potatoes have been reduced in experiments laboratory, also need to be demonstrated reduction in human exposure.
Risk Reduction
In most cases exposure to acrylamide is given especially to industrial or prepared food in restaurants, rather than food cooked in the home. One of the main recommendations of the experts is to avoid over cooking time when roasted, fried or roasted foods rich in carbohydrates. In bread, for example, would reduce the substance to modify some of the conditions of the raw material (yeast) and new conditions baking without thereby be adversely affected sensory qualities.
multidisciplinary analysis has joined the work of chemists, toxicologists and food experts, which has resulted in the development of chemical reactions modeled, exposure assessments, toxicity testing and analytical methods for biomarkers (analysis blood and urine) to establish the exact amounts of acrylamide in humans. These results further link the information in the guidelines of the Confederation of Food and Drink Industries of the EU (CIAA). They are registered small and medium enterprises not have the resources to properly investigate the methods developed by larger competitors.
acrylamide
The investigations so far located the source of acrylamide in high-temperature reaction of an amino acid asparagine in the presence of natural sugars. The process is known as the Maillard reaction and the optimum temperature of formation if located around 180 º C, although from 100 ° C is favored and the generation of acrylamide, which is accelerating from 140 ° C. In 2002 scientists at the University of Stockholm, Sweden, reported unexpected high levels of acrylamide in carbohydrate-rich foods subjected to high temperatures. Until then acrylamide was known as a highly reactive industrial chemical, present also, though at low levels in snuff smoke. Since then, they have conducted more than 200 research projects around the world to determine the threshold toxicity of this substance in humans.
In 2005, the Authority commenced a risk analysis in this field conducted by the World Health Organization (WHO). In it, the organizations concluded that the margins of exposure for consumers were low, although this is not exempted from taking action to reduce the risk. A study of some 62,000 women in the Netherlands and published recently concluded that daily intake of acrylamide could be related to ovarian cancer risk.
ACRYLAMIDE AND MORE
The project has shown that acrylamide is not the only genotoxic substance formed when heating food. Experts have created a database of more than 800 heat-induced compounds, of which about 50 have proven to be potential carcinogens in their chemical structure (And furans). However, future research should focus on these new compounds, experts say. Precisely in this context, the Commission launched in early 2007, and until 2008, a follow-up data on the occurrence of furan in foodstuffs.
Another initiative, also in the field of food contaminants and carried out by FAO and WHO provides a list of priority pollutants and naturally occurring substances in food. Last August, 400 delegates from 110 countries gathered in Geneva to adopt measures to protect consumers who marked maximum allowable levels of several food additives and contaminants. The Codex Alimentarius Commission also approved practical guidance to governments to prevent or reduce dioxins and aflatoxins in food.
Community level in EC Regulation 466/2001 sets maximum levels of contaminants such as nitrates, mycotoxins (aflatoxins, ochratoxin A and patulin), heavy metals (lead, cadmium and mercury), 3-monochloropropane-1 ,2-diol (3-MCPD), dioxins and dioxin-like PCBs. And some food incidents in recent months, as the detection of industrial chemical melamine in animal feed and fish or unauthorized use of certain drugs veterinary use in intensive aquaculture require strengthening, as the WHO, the systems of food safety worldwide. Source
Only three food groups have reduced levels of acrylamide in recent years
Between 2007 and 2009, only three product groups of the 22 samples have reduced levels of acrylamide. These products are crackers, cookies and gingerbread children. By contrast, the levels have increased on toast and instant coffee. On the other products of acrylamide levels have not changed. This has been highlighted in a report submitted by the Authority European Food Safety Authority (EFSA) on acrylamide levels in food. This report is based on data provided by Member States between 2007 and 2009.
The highest levels of acrylamide were found in potato chips and coffee substitutes, including beverages made with barley and chicory. The increased exposure of acrylamide was due to different products depending on the age of the person. Thus, in adults, increased exposure was due to potato chips, coffee and bread. By contrast, in the case of adolescents and children, those most responsible for exposure to this compound were potato chips, cookies and bread. Exposure estimated for these age groups was comparable to that previously reported in Europe about reports of FAO / WHO in 2005 and 2010.
Acrylamide is a chemical that normally forms in starchy foods during cooking at high temperatures, to be fried, baked or broiled. Can be carcinogenic and genotoxic effects (ie, can damage the genetic material of cells). Following a recommendation from the European Commission in 2007, Member States should carry out annual monitoring of acrylamide levels and send the data to the EFSA for evaluation and development of an annual report.
http://www.efsa.europa.eu/en/press/news/datex110420.htm
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