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Neoformed products resulting from foodstuff processing
Certain substances are formed in foods during the industrial processes undergone by them (cooking in particular).
Acrylamide, for example, is a compound which forms in foods with a high starch content when they are cooked at temperatures above 120°C.
Afssa's work is intended to add to scientific knowledge about the toxicity of these compounds in order to assess consumer risk in more detail.
Several Afssa entities work on these issues on different levels. The laboratory for study and research into veterinary medicinal products and disinfectants in Fougères conducts research on the toxicity of neoformed products. A thesis on the toxicity of acrylamide was conducted and presented in 2006.
April 2009
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Opinions and/or reports related to this topic (mainly in french) :
Physico-chemical risks
Afssa
27-31 avenue du Général Leclerc
94701 MAISONS-ALFORT Cedex
+33 1 49 77 13 50
