Case study: Acrylamide
Image by Rafael Ben-Avi/ stock.adobe.comAcrylamide is classified by the International Agency for Research on Cancer (IARC) as a ‘probable human carcinogen’. Since its discovery in foods, the American Cancer Society, the US Food and Drug Administration (FDA), the World Health Organization (WHO), the European Food Safety Authority (EFSA), and many other organizations have recognized the need for further research to establish whether dietary acrylamide is likely to be related to cancer risk. Experts from EFSA’s Panel on Contaminants in the Food Chain (CONTAM) have come to the conclusion that acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups.As soon as acrylamide was found in foods, the food industry and governments worked together to identify and implement measures that would reduce acrylamide levels in food. They have produced guidance on ways to limit acrylamide formation in a variety of foods and processes. The FoodDrinkEurope Acrylamide ‘Toolbox’ suggests specific manufacturing processes that control heat and moisture such that acrylamide levels are minimised.
How Food is Made. Understanding Food Processing Technologies
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