Acrylamide movements
presence of potential carcinogen acrylamide in a variety of foods,
the US Food and Drug Administration (FDA) emphasised last week that
consumers should continue to eat a balanced diet and avoid changing
their diets based on preliminary acrylamide research.
As research in laboratories across the globe continues into the presence of potential carcinogen acrylamide in a variety of foods, the US Food and Drug Administration (FDA) emphasised last week that consumers should continue to eat a balanced diet and avoid changing their diets based on preliminary acrylamide research.
Not surprisingly, the Grocery Manufacturers of America (GMA) was quick to endorse the FDA with GMA director of scientific and regulatory affairs Alison Kretser commenting : "While this research continues, it is important for all consumers to know there is absolutely no need to change their diets or to produce foods any differently."
Governmental bodies around the world have all issued statements to calm the consumer following the release of a study in April 2002 from scientists in Sweden which suggested some foods - in particular fried, starchy foods - could contain the potential carcinogen acrylamide. In addition, leading health organisations, including the FDA and the World Health Organisation, continue to say that there is no scientific evidence that acrylamide in food presents any known risks to human health.
FDA scientist Donna Robie said at a regular meeting of the FDA Food Advisory Committee in the US last week: "No one food is contributing to the majority of the acrylamide (found in US diets)." At the meeting the FDA provided new information about foods containing acrylamide - as such, foods found to contain varying amounts of acrylamide include coffee, fruits and vegetables, cereals, meats, and breads.
Acrylamide is a naturally occurring chemical compound formed in foods during the cooking process, at home, in restaurants or in a food-manufacturing facility.
"Researchers are examining what role - if any - acrylamide plays in our diets," added Alison Kretser. Kretser also noted that while exposure levels to acrylamide may vary among individuals, there is no evidence that this leads to any increased chance of risk to health.
"Consumers should follow the advice of the FDA and other leading health organisations to eat a wide variety of foods that contribute to overall health and wellness while necessary acrylamide research continues," she added.
Meanwhile, turning to Europe, this week Dr. Wendy Matthews from the Chemical Contaminants & Animal Feeds Division of the Food Standards Agency, UK has written to interested parties providing an update on developments relating to acrylamide in food - including a summary of known activity on acrylamide in food, country by country. In addition, the European Commission this week published a summary of EU research activities on acrylamide.
The repercussions of the Swedish study continue to reverberate across the globe. Soon after the findings were released, WHO gathered food scientists together from around the world in order to formulate a plan of action. As a result, researchers are currently busy in the laboratories investigating the issue. And as we await their conclusions it would appear that pragmatism is the best approach. A balanced, healthy diet is clearly the best path to follow.
