Anses Agence nationale de sécurité sanitaire Alimentation Environnement Travail

Review on acrylamide contained in foodstuffs

In 2002, Afssa received a mandate on the health risks from the presence of acrylamide newly formed during food processing and cooking procedures.

Whilst acrylamide is known to be genotoxic and carcinogenic as a chemical substance, the question arises as to its toxicity when it is newly formed within the food matrix. Extensive research has been conducted internationally, and in particular by Afssa at the Fougères laboratory.

After two initial reviews in 2002 and 2003, on 13 May 2005 Afssa published a new knowledge update on the toxicological features, particularly bioavailability, of newly formed acrylamide following its consumption in foods, its impact on animal cells and an assessment of exposure of the French population from the foods consumed in France. Acrylamide concentrations in these foodstuffs were mostly measured by the Afssa Maisons-Alfort laboratory.

An estimate of exposure produced by the FAO/WHO based on 17 countries in the world (average exposure: 1 µg/kg body weight (bw)/day, exposure in high consumers: 4 µg/kg bw/day) showed that exposure in the French population was of the same order of magnitude (exposure of adult high consumers: 0.98 µg/kg bw/day and exposure of children: 2.54 µg/kg bw/day). The foods which contribute most are still chips and pastries, particularly for children. Considerable research efforts have been made by the industry to reduce acrylamide levels in processed products. Acrylamide levels however vary greatly between foods and within current knowledge it is not possible to produce specific food preparation or consumption recommendations.

Afssa reminds consumers that a balanced and varied diet which is rich in fruit and vegetables and limited in fatty and fried foods is recommended.