Download Acrylamide facts - Food Standards Agency

Acrylamide facts
Background to the campaign
The FSA is already working closely with the food industry to identify and implement
measures to reduce acrylamide levels in food, however more needs to be done to reduce
the levels of acrylamide consumed. The FSA is running a communications campaign to
encourage everyone who cooks at home, to take their own steps to reduce their acrylamide
intake.
What is acrylamide?
Acrylamide is a chemical substance formed naturally by a reaction between amino acids and
sugars, typically in foods with high starch content, when cooked at high temperatures such
as in frying, roasting, toasting and baking. Starchy foods include things like potatoes, root
vegetables, bread, cereals and cereal products. It’s also found in coffee and in a range of
other cooked foods. The duration and temperature of cooking determines the amount of
acrylamide produced; long durations and high temperatures form more acrylamide than
short durations and lower temperatures.
Why is there concern?
The scientific consensus is that acrylamide has the potential to cause cancer in humans. In
2002, Swedish studies revealed that high levels of acrylamide formed during the frying or
baking of potato or cereal products. This raised worldwide public concern because studies in
laboratory animals suggested acrylamide had the potential to cause cancer in humans.
Subsequent assessment by organisations including the World Health Organisation, the
European Food Safety Authority (EFSA) and UK scientific advisory committees concluded
that acrylamide is a potential human carcinogen and interacts with the genetic material
(DNA) in cells. Most recently, in 2015, the EFSA published its first full risk assessment of
acrylamide in food, which confirms that acrylamide levels found in food potentially
increases the risk of developing cancer for all age groups. The 2015 report concluded that
evidence from animal studies shows that acrylamide is a carcinogen able to damage DNA
and cause cancer. While evidence from human studies on the impact of acrylamide in the
diet is currently inconclusive, these findings are clearly of concern.
What are the aims of the acrylamide campaign?
In light of this potential risk, the FSA is seeking (a) to explain to consumers what we know
about acrylamide to empower them to make changes to how they cook these foods which
could help to reduce the amount of acrylamide consumed, (b) to work with stakeholders to
increase knowledge and understanding more widely of how to reduce acrylamide in food
and c.) to continue our work with food manufacturers.
What can people do at home to reduce acrylamide?
The FSA’s research has shown that the majority of people are not aware that acrylamide
exists, or that they might be able to reduce their personal intake. So, while we need to know
more about how to minimise acrylamide levels in food, the FSA is raising awareness of the
issue so that consumers can make small changes to the way they cook that may reduce
acrylamide consumption. The FSA is suggesting that consumers consider the following:

GO FOR GOLD – as a general rule of thumb, aim for a golden yellow colour or lighter
when frying, baking, toasting or roasting starchy foods like potatoes, root vegetables
and bread.

CHECK THE PACK – check for cooking instructions on the pack and follow carefully
when frying or oven-cooking packaged food products such as chips, roast potatoes
and parsnips. The on-pack instructions are designed to cook the product correctly.
This ensures that you aren’t cooking starchy foods for too long or at temperatures
which are too high.

EAT A VARIED AND BALANCED DIET – while we can’t completely avoid risks like
acrylamide in food, eating a varied, balanced and healthy diet will help reduce your
risk of cancer. NHS Choices has advice on how to eat well.

DON’T KEEP RAW POTATOES IN THE FRIDGE - don’t store raw potatoes in the fridge
if you intend to cook them at high temperatures (e.g. roasting or frying). Storing raw
potatoes in the fridge may lead to the formation of more free sugars in the potatoes
(a process sometimes referred to as ‘cold sweetening’) and can increase overall
acrylamide levels especially if the potatoes are then fried, roasted or baked. Raw
potatoes should ideally be stored in a dark, cool place at temperatures above 6°C.
Acrylamide and industry
Although there is more to know about the true extent of the acrylamide risk, there is an
important job for Government, industry and other stakeholders to do in reducing
acrylamide. The FSA is working with stakeholders, including the food industry, to increase
knowledge and understanding of how to reduce acrylamide in food. This can include
anything from selecting potato varieties with low levels of reducing sugars which are
suitable for baking, roasting or frying; to bread manufacturers reducing the time and
temperature during baking to avoid excessive browning of the crust.
Additional information on acrylamide can be found on the Food Standard Agency’s website
at:
http://www.food.gov.uk/acrylamide
Recommendations on ways to lower levels of acrylamide formed in home- cooked starchy
food can be found on the NHS Choices website:
http://www.nhs.uk/Livewell/Goodfood/Pages/starchy-foods.aspx
Information on eating a healthy, balanced diet can be found on the NHS Choices website:
http://www.nhs.uk/Livewell/Goodfood/Pages/Healthyeating.aspx