An industry initiative to cut levels of acrylamide in food continues to have a limited impact, with lower quantities found in just three of the 22 food groups evaluated, according to the latest results of an ongoing European monitoring project.
Acrylamide is a chemical compound formed during by heat-induced reaction between sugar and an amino acid called asparagine. Known as the Maillard reaction, this process is responsible for the brown colour and tasty flavour of baked, fried and toasted foods.
In 2005, EFSA said the carcinogenic and genotoxic properties of the substance meant its presence in food was a possible health hazard. Two years later an annual monitoring scheme involving 20 EU members and Norway was introduced. The most recent data set in 2009 has seen 3,287 new results compared to 3,728 results for 2008 and 3,350 results for 2007.
The European Food Safety Authority (EFSA) said that, on comparing data from 2009 with 2007, a trend towards lower acrylamide levels was detected only in crackers, infant biscuits and gingerbread.
However, over the same three-year period it found that levels of the substances actually increased in crisp bread and instant coffee. There was no change in six groups: potato crisps, oven fried potatoes, breakfast cereals, jarred baby foods, processed cereal-based baby foods and ‘bread not specified’.
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