C04037: Analysis of UK total diet samples for acrylamide
Monday 19 April 2004
This research assesses acrylamide levels in the average domestic UK diet using the UK Total Diet Study 2003.
Background
Acrylamide is formed in starch-rich foods which have been cooked or processed at a high temperature. These foods include crisps, chips, bread and crispbread. Acrylamide is known to cause cancer in animals and its presence in some foods may harm people's health.
Acrylamide has been classified as a potential genotoxic carcinogen and hence levels of acrylamide in foods should be as low as reasonably achievable. By obtaining data on the estimated levels of acrylamide in the UK diet this could then potentially be used to inform risk assessment.
Research Approach
The Total Diet Study is a model of the average domestic diet in the UK.
Twenty different food groups from the UK Total Diet Study 2003 will be analysed for acrylamide using an extraction, bromination, GC-MS method. Following the survey these data could be used to estimate an average intake of acrylamide in the UK diet.
Results and findings
Acrylamide is formed naturally when starch-rich foods are fried, baked, grilled, toasted or microwaved at high temperatures for example chips, roast potatoes, crisps and bread. It has also been found in a variety of other foods. It has caused cancer in rats in laboratory tests and its presence in some foods may harm people�s health. It has not been found in any raw or boiled foods.
The aim of this study was to estimate the amount of acrylamide people are exposed to from food and to identify whether previously unconsidered food categories contributed significantly to acrylamide exposure. Acrylamide levels were measured in Total Diet Study samples; these food samples represent the average UK diet and sampled foods are prepared according to normal domestic practice. The results have been used to estimate dietary exposure to acrylamide for average and high level UK consumers and identify those foods that contribute to total dietary exposure.
Acrylamide was quantified in 7 of the 20 food groups tested. The dietary exposure estimates show that cereal-based products and potatoes are the main sources of acrylamide in the UK diet. Quantifiable amounts of acrylamide were found in the following groups; bread, miscellaneous cereals (includes products such as biscuits and breakfast cereals), poultry, meat and meat products, sugars and preserves, and potatoes (which includes a range of cooked fresh and processed potatoes). Where appropriate food in these groups had been prepared for consumption. No new sources of dietary acrylamide were identified.
UK consumer�s estimated exposure to dietary acrylamide, based on the survey results, was similar to exposure estimates in other countries.
Dissemination information
The final report is available from the FSA Library and Information centre.
To obtain a copy, please contact the Enquiry Desk, Dr Elsie Widdowson Library and Information Services, Food Standards Agency ( tel: 020 7276 8181/8182 or email: library&info@foodstandards.gsi.gov.uk )