Acrylamide Levels in Food

by Food and Drug Administration (FDA)

The Food and Drug Administration has released data on acrylamide levels in more than 750 new food samples. These data expand the agency's ability to assess the extent to which this chemical is present in the food supply and its public health impact. In addition, the FDA has made available the final version of its action plan describing how the agency will evaluate the risk associated with acrylamide and examine ways to potentially reduce levels of acrylamide in food.

In April 2002, the Swedish National Food Administration reported finding elevated levels of acrylamide in starch-containing foods cooked at high temperatures, such as potato products and bread. Although the reports of acrylamide's presence in some foods raised concerns because of possible links with increased risk of cancer in some laboratory animals, its pervasiveness in the food supply and its true public health significance for humans is largely unknown.

To date, it is known that high doses of acrylamide cause cancer and reproductive problems in animals and act as a neurotoxin in humans. Based on the current understanding of the science, the FDA continues to advise consumers to eat a balanced diet, choosing a variety of foods that are low in trans and saturated fat and rich in high-fiber grains, fruits, and vegetables.

Since the report of the Swedish findings, the FDA has released an action plan to guide activities on acrylamide; performed research in the areas of methodology, toxicology, and acrylamide formation; and periodically released new data on acrylamide levels in food.

These new data almost triple the FDA's database of acrylamide levels in food. The new data are consistent with previous findings showing higher levels of acrylamide in potato-based and other carbohydrate-rich products processed at high temperatures and lower levels of acrylamide in dairy foods and infant formulas. The novel finding in the most recent sampling is the presence of acrylamide in black olives, prune juice, and Postum, a powdered beverage.

"Acrylamide is an issue that FDA has followed very closely and has made rapid progress in understanding the science," Acting FDA Commissioner Dr. Lester M. Crawford said in announcing the update in March 2004. vThe action plan and the new samples illustrate FDA's proactive stance with the issue of acrylamide in food, which until recently was relatively unknown in foods."

The FDA is expanding its acrylamide testing program and plans to conduct tests on approximately 40 new infant formula samples. Although results from other infant formula samples tested by the FDA indicated the products contain no acrylamide or only trace amounts, the FDA will conduct further tests because of the importance of formula as a sole source food for many infants.

Most of the new data were taken from samples collected for the FDA's fiscal year 2003 Total Diet Study (TDS) survey. The TDS is an ongoing FDA program that determines levels of various contaminants and nutrients in more than 200 ready-to-eat foods in the U.S. diet. Foods are collected from grocery stores and fast food restaurants, cooked by standard TDS recipes if required, and then analyzed. Looking at the level of acrylamide in these foods will more accurately assess U.S. consumers' exposure to the chemical.

The final version of the "FDA Action Plan for Acrylamide in Food" reflects the progress of research on acrylamide at the FDA and the recommendations from a 2003 Food Advisory Committee meeting. In response to the committee's recommendations, the action plan contains more details about planned toxicology and epidemiology studies, risk communication activities, and coordination of acrylamide research.

About the Author

www.fda.gov
FDA is A United States government body that oversees medical devices, including contact lenses, intraocular lenses, excimer lasers and eyedrops. In the US, these products must be approved by the FDA before they can be marketed.