A Taste of Wellness for Savoury and Snacks
Givaudan
Discussions on the potential carcinogen acrylamide continued last week as food scientists gathered under the auspices of the Food Safety Authority of Ireland to gain updated knowledge on the discovery of acrylamide in food.
In April this year Swedish scientists revealed that acrylamide could be present in high-heated, starchy foods. Acrylamide is classed as a 'possible human carcinogen,' meaning that while it may cause cancer in humans the link has not been definitively established. However, it has been shown to cause cancer in animals and is regarded as a genotoxic (DNA-damaging) chemical.
Speaking on the health implications of exposure to acrylamide, Dr Iona Pratt, Chief Specialist: Toxicology, FSAI said that it is only possible to speculate as to the extent acrylamide in food contributes to dietary related cancers.
Research has now shown that acrylamide is formed in food, in particular fried, oven baked and deep fried potato and cereal products, as a result of high temperature processing. No acrylamide has been found in boiled foods. The seminar highlighted the need for a precautionary approach and stressed that the issue needs to be tackled at all stages of the food chain, especially food production and cooking.
The FSAI stated: "Although significant advances have been made in understanding how acrylamide is formed in food and how that formation can be minimised or avoided altogether, at this point in time, it seems that there is no "universal" solution to the problem which is applicable to all food categories. The potential to reduce levels in some foods exists, but the available data is insufficient to justify major changes in dietary advice at this stage. "
According to Mr Alan Reilly, Deputy CEO, FSAI one of the key challenges to both food regulators and the food industry is that the introduction of carcinogenic substances into food during manufacture is prohibited by regulations. The dilemma is that acrylamide is formed in both commercial and domestic settings during cooking and frying, and levels are very difficult to control. Mr Reilly reiterated advice previously given by the FSAI:"Consumers should maintain a healthy balanced diet, containing plenty of fruit and vegetables, and avoid consuming excessive amounts of fried starchy foods such as chips and potato crisps which may contain acrylamide.
Food should not be over-cooked for too long at high temperatures. It is well documented that consuming excessive amounts of fried starchy foods is not advisable for many reasons and consumers should not be alarmed as long as they maintain a healthy balanced diet," he added.
Speaking at the seminar Dr. Karl-Erik Hellanäs of the Swedish National Food Administration said that the process that produces the browning and flavour-producing changes in the cooking process is also responsible for the formation of acrylamide. This process involves the reaction of amino acids with reducing sugars such as glucose and fructose in the product, and the presence of acrylamide is therefore closely associated with the taste qualities sought, and appreciated, by the consumer.
Also speaking at the conference Dr Konrad Grob from Switzerland outlined his findings that prolonged storage of raw potatoes, particularly at low temperatures, leads to an increase in reducing sugar content and hence an increase in acrylamide levels when the potatoes are cooked.
"Cooking temperatures and times influence the formation of acrylamide, with increasing levels being detected at 120ºC upwards. The levels of acrylamide formed are dependent on the variety of potato, and it appears that blanching of the uncooked potato before cooking also reduces levels," said Dr Grob.