Acrylamide: your questions answered

In 2002, research from Sweden showed that frying and baking produces high levels of acrylamide – a chemical that may cause cancer – in a wide range of food. Prior to this research, acrylamide was not known to be present in food.

Acrylamide has caused nerve damage in people who have been exposed to it as a result of occupational and accidental exposure. Very little is known about its effect on humans via the diet, but on the basis of animal data and understanding of its biological effects, it is thought that acrylamide could possibly cause cancer. In studies on male animals, acrylamide was also shown to reduce fertility. Acrylamide is considered to be a genotoxic carcinogen. It has the potential to cause cancer by interacting with the genetic material (DNA) in cells. Based on independent expert scientific advice, the Agency believes that exposure to such chemicals should be as low as reasonably practicable.

The Agency took the Swedish findings very seriously. We published a statement (24 April 2002) and commissioned our own study to see if we could repeat the Swedish findings on some UK foods. The UK results were very similar to the Swedish findings. The research found high levels of acrylamide in a range of commonly eaten foods, as a result of frying or baking, either at home or in commercial production. The Agency surveyed a limited range of chips, crisps, crispbreads and cereal products.

Until 2002 it was not known that acrylamide could or would be produced during cooking. It was discovered as a result of a chance finding in Swedish studies on the health risks to workers who had been exposed at work to acrylamide, in a way that was unconnected to food. The control group for this study, who had not had been exposed to acrylamide at work, showed evidence of unexpectedly high levels of acrylamide in their bodies. This finding led Swedish researchers to undertake further work to look at the possibility of acrylamide being present in foods, something that had not been considered previously.

No. Acrylamide appears to be formed in food by common cooking practices and so people are likely to have been exposed to acrylamide in their diet for some considerable time.

No food is completely risk-free. Acrylamide is one of many substances we are exposed to in food that may be harmful to our health, including immediate risks such as food poisoning from not cooking food thoroughly. Most of our food contains some level of substances that could contribute to cancer. This does not mean it will. There are many causes of cancer, which include lifestyle, environment, tobacco etc. and some people are more susceptible than others to particular factors.

Eating is not a completely risk-free activity. Acrylamide is one of many substances we are exposed to in food that may be detrimental to our health, including immediate risks such as food poisoning from not cooking food thoroughly. Most of our food contains some level of substances that could contribute to cancer. This does not mean it will. There are many causes of cancer, which include lifestyle, environment, tobacco etc. and some people are more susceptible than others to particular factors.

The UK independent Committee on Carcinogenicity of Chemicals in Food, Consumer Products and the Environment (COC) does not consider it valid to calculate numbers of anticipated human cancer cases from the results of animal studies.

The COC decided that such calculations give an impression of precision, which cannot be justified from the assumptions made relating to the biological events leading to cancer and the different types of exposure. In fact, different methods of calculating risk can lead to vastly different estimates.

Additionally, the COC advises that exposure to DNA-damaging cancer-causing chemicals, such as acrylamide, should be as low as reasonably practicable. We do not allow these chemicals to be added to food. If they are found to occur naturally, then we will take action to determine what is reasonably practicable in order to achieve as low levels as practicable.

In February 2005, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) carried out a safety evaluation of acrylamide in food. JECFA concluded that on the basis of the animal studies, cancer was the most important toxic effect of acrylamide. They stated that at the current dietary intake levels, this may be a public health concern and therefore appropriate efforts to reduce acrylamide levels in food should continue.

Our advice is that people should eat a healthy balanced diet, including plenty of fresh fruits and vegetables, bread, and other cereals. You should limit the amount of sugary and fatty foods that you eat (including chips and crisps). Following this advice is the best way to maintain a healthy diet while reducing the amount of acrylamide you take into your body.

No, all food, especially meat, should be cooked properly to destroy food poisoning bacteria that could be present.

We can’t say that food cooked at home is safer than ready-prepared meals. Research has found acrylamide in both, because it is the high temperatures together with the protein and sugar content that produces acrylamide in starch rich food.

The Agency is not advising people to stop eating any particular foods. However, the Agency advises that as part of a balanced diet you should limit the amount of fried and fatty foods you eat, including chips and crisps. A healthy, balanced diet, including plenty of fruit and vegetables, will help to protect against some cancers.

As far as we know from the research to date, boiling food does not appear to produce acrylamide. Recent research carried out by the Agency found that there was no acrylamide in boiled or microwaved potatoes.

The Agency is funding research into acrylamide in food. The Agency is also currently carrying out a survey of acrylamide in UK retail products, to assess the extent of how food manufacturers are using acrylamide reduction measures, as put forward by the Confederation of the Food and Drink Industries of the EU (CIAA). Information from this research is published on this website.

Yes the agency has recently completed research investigating the effect of domestic cooking on acrylamide levels.

The results show that acrylamide is formed in potatoes cooked at high temperatures normally used in domestic cooking. Acrylamide was formed in roast, sautéed, chipped and baked potatoes. It was not formed in boiled potatoes or potatoes microwaved in their skins. The results also confirmed that acrylamide formation in potatoes when cooked, was linked to the amount of sugar present in the potatoes.

The Agency’s advice has not changed but the research has provided useful information for the consumer as indicated below.

No. The research only studied three varieties of potatoes selected for their varying sugar content. Industry in conjunction with the Agency is currently developing a list detailing the sugar content of potato varieties found in Europe.

Research has shown that potatoes stored in a refrigerator can cause an increase in the sugar content which may lead to high acrylamide levels when the potatoes are fried. Therefore it is best to store potatoes somewhere cool and dry but not in refrigerator.

Research has shown that chips made from fresh potatoes cooked to a lighter colour, have lower acrylamide levels than chips cooked to a darker colour. Research has also shown that levels of acrylamide are kept to a minimum if frozen chips are cooked according to the instructions on the packaging.

Soaking chips made from fresh potatoes in water for 30 minutes prior to frying, lowers acrylamide levels by almost 70%. Excess water should be dried off before putting the chips into hot oil.

The Agency has shared its advice with stakeholders, including the food industry. Our aim is to work with the food industry to increase knowledge and understanding. As part of the international effort, the food industry is also carrying out research to find ways of reducing the levels of acrylamide in food. The CIAA ( which represents the food and drink industry’s interests at the European and international level), has developed a document that outlines ways of reducing acrylamide in food manufacture and have also developed brochures (aimed at small businesses) to reduce acrylamide in bread, biscuits, chips and crisps.

A World Health Organisation (WHO) consultation on the health effects of acrylamide in food concluded that more scientific research is needed. An international ‘Acrylamide in Food’ network has been established so that relevant data and investigations can be shared.

The Codex Alimentarius Commission is developing a Code of Practice to disseminate best practice to manufacturers.

CIAA ( Confederation of the Food and Drink Industry of the EU) together with the European Commission and the Agency, have produced brochures with advice on how to reduce acrylamide in chips, crisp breads and biscuits, which is aimed at small businesses.

There is a strict limit set for the amount of acrylamide allowed to migrate from plastic food packaging into food. The substances used to manufacture plastic packaging are controlled by EC rules that fully apply in the UK. The specific migration limit in force means that acrylamide migrating into food from plastic food packaging should not be found at or above 0.01 milligrams per kilogram of food (10 parts per billion). This limit only applies to acrylamide migrating into food from plastic food packaging, and does not apply to acrylamide that forms during cooking.

Since polyacrylamide may be used by the paper and board industry, the Agency has carried out research to determine whether any acrylamide is present in paper and board packaging materials for food, and whether any acrylamide passes in to food from this packaging.

The main conclusion of this survey is that it is very unlikely that paper and board packaging is a source of acrylamide in food. There are EU-wide legal controls on acrylamide passing from plastics into food.

It is used as a cleaning agent, combining with solid material, making it easier to filter and remove unwanted substances from the water.

Acrylamide is used because it is the only substance (polymer) that will adequately remove certain small particles from water. As acrylamide is not toxic in the polymerised form in which it is added to water, the only risk is from the very small amount of non-polymerised acrylamide remaining within the polymer. This is minimised by production practices.

There is a legal limit set by the EU for drinking water. This is set at 0.1 microgram per litre of water.