What’s the Latest on Acrylamide?

Abstract

The International Agency for Research on Cancer and the National Toxicology Program consider acrylamide to be a “probable human carcinogen”1Virk-Baker M.K. Nagy T.R. Barnes S. Groopman J. Dietary acrylamide and human cancer: A systemic review of literature.Nutr Cancer. 2014; 66: 774-790Crossref PubMed Scopus (94) Google Scholar based on animals exposed to very high doses of acrylamide. The European Food Safety Authority Panel on Contaminants in the Food Chain2European Food Safety Authority Panel on Contaminants in the Food Chain (CONTAM). Scientific Opinion on acrylamide in food. EFSA J. 2015;13(6):4104. http://www.efsa.europa.eu/en/efsajournal/pub/4104 Accessed March 23, 2016.Google Scholar and the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives also concluded that acrylamide is a human health concern.3US Department of Health and Human Services, US Food and Drug Administration. Acrylamide questions and answers. http://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm053569.htm. Accessed March 23, 2016.Google Scholar, 4US Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition. Guidance for industry acrylamide in foods. March 2016. http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm374524.htm. Accessed March 23, 2016.Google Scholar Exposure to acrylamide can come from a number of different sources, such as smoking, second-hand smoke, drinking water, occupational sources, toiletries, and household items.1Virk-Baker M.K. Nagy T.R. Barnes S. Groopman J. Dietary acrylamide and human cancer: A systemic review of literature.Nutr Cancer. 2014; 66: 774-790Crossref PubMed Scopus (94) Google Scholar Heightened concerns about exposure to acrylamide arose in 2002, when the Swedish National Food Administration identified it in certain foods.1Virk-Baker M.K. Nagy T.R. Barnes S. Groopman J. Dietary acrylamide and human cancer: A systemic review of literature.Nutr Cancer. 2014; 66: 774-790Crossref PubMed Scopus (94) Google Scholar, 2European Food Safety Authority Panel on Contaminants in the Food Chain (CONTAM). Scientific Opinion on acrylamide in food. EFSA J. 2015;13(6):4104. http://www.efsa.europa.eu/en/efsajournal/pub/4104 Accessed March 23, 2016.Google Scholar, 3US Department of Health and Human Services, US Food and Drug Administration. Acrylamide questions and answers. http://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm053569.htm. Accessed March 23, 2016.Google Scholar, 4US Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition. Guidance for industry acrylamide in foods. March 2016. http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm374524.htm. Accessed March 23, 2016.Google Scholar Acrylamide forms in foods during a chemical reaction between asparagine, an amino acid, and reducing sugars such as glucose and fructose.4US Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition. Guidance for industry acrylamide in foods. March 2016. http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm374524.htm. Accessed March 23, 2016.Google Scholar This is part of the Maillard reaction, which leads to the color, flavor, and aroma changes in cooked foods.1Virk-Baker M.K. Nagy T.R. Barnes S. Groopman J. Dietary acrylamide and human cancer: A systemic review of literature.Nutr Cancer. 2014; 66: 774-790Crossref PubMed Scopus (94) Google Scholar, 3US Department of Health and Human Services, US Food and Drug Administration. Acrylamide questions and answers. http://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm053569.htm. Accessed March 23, 2016.Google Scholar, 4US Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition. Guidance for industry acrylamide in foods. March 2016. http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm374524.htm. Accessed March 23, 2016.Google Scholar Acrylamide formation usually occurs at the elevated temperatures used for frying, roasting, and baking—roughly 120°C (248°F). The level of acrylamide in cooked foods is influenced by many factors, such as cooking temperature, length of cooking time, moisture content, and the amount of sugar and asparagine in foods. Acrylamide formation occurs primarily in plant-based foods, notably potato products such as french fries and potato chips; cereal-grain–based foods, such as cookies, crackers, breakfast cereals, and toasted bread; and coffee.3US Department of Health and Human Services, US Food and Drug Administration. Acrylamide questions and answers. http://www.fda.gov/Food/FoodborneIllnessContaminants/ChemicalContaminants/ucm053569.htm. Accessed March 23, 2016.Google Scholar, 4US Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition. Guidance for industry acrylamide in foods. March 2016. http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm374524.htm. Accessed March 23, 2016.Google Scholar Acrylamide is not typically associated with meat, dairy, or seafood products. The US Food and Drug Administration (FDA) has compiled a database listing the amount of acrylamide in foods.5US Department of Health and Human Services, US Food and Drug Administration. Survey data on acrylamide in food: Total Diet Study results. http://www.fda.gov/food/foodborneillnesscontaminants/chemicalcontaminants/ucm053566.htm. Accessed March 23, 2016.Google Scholar Since the discovery of acrylamide in food and the potential health risks, the international research community and the FDA have explored numerous ways to reduce acrylamide in food products. In March 2016 the FDA issued a “Guidance for Industry Acrylamide in Foods.”4US Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition. Guidance for industry acrylamide in foods. March 2016. http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm374524.htm. Accessed March 23, 2016.Google Scholar Acrylamide can be formed at various stages from farm to table. This report provides information to help growers, manufacturers, and foodservice operators reduce acrylamide in certain foods. The report discusses ways to decrease the acrylamide level in raw materials; processing practices and ingredients that affect potato-based foods, cereal-based foods, and coffee; and specific cooking instructions on food packaging. The final section is devoted to foodservice operations, providing general guidelines to lower acrylamide, including4US Department of Health and Human Services, Food and Drug Administration, Center for Food Safety and Applied Nutrition. Guidance for industry acrylamide in foods. March 2016. http://www.fda.gov/Food/GuidanceRegulation/GuidanceDocumentsRegulatoryInformation/ucm374524.htm. Accessed March 23, 2016.Google Scholar:•educating the foodservice worker on the proper frying techniques for french fries;•proper handling and storing of potatoes; and•baking and toasting bread and other baked goods to a light brown color The FDA also developed guidelines for consumers to decrease the level of acrylamide in their diets.6US Department of Health and Human Services, US Food and Drug Administration. You can help cut acrylamide in your diet. http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm374855.htm#tips. Accessed March 23, 2016.Google Scholar General recommendations are:•when frying frozen french fries, follow manufacturers’ recommendations on time and temperature and avoid overcooking, heavy crisping, or burning;•toast bread to a light brown color rather than a dark brown color;•cook cut potato products such as frozen french fries to a golden yellow color rather than a brown color; and•do not store potatoes in the refrigerator, which can increase acrylamide during cooking. The FDA also recommends adopting a healthy eating plan, consistent with the Dietary Guidelines for Americans 2015-2020. Registered dietitian nutritionists and nutrition and dietetics technicians, registered, should be aware of the health risk associated with acrylamide and ways to decrease it in the foodservice setting, and help consumers decrease their intake of acrylamide.