Health implication of acrylamide in food

[Report of the joint FAO/WHO food safety consultation, Geneva, 25 - 267 June 2002]]

The F AO/WHO Consultation on Health Implications of Acrylamide in Food has undertaken a preliminary evaluation of new and existing data and research on acrylamide. The following main conclusions were reached:
Methods of analysis for acrylamide By current standards of analytical science, the recent findings of acrylamide in foodstuffs are reliable. None of the methods used to measure acrylamide in foodstuffs has yet been fully validated by inter-laboratory collaborative trials. However, most methods fulfil the requirements of single-laboratory ("in-house") validation and accreditation. Formation and fate of acrylamide in food Acrylamide has been found in certain foods that have been cooked and processed at high temperatures, and the levels of acrylamide increase with the time of heating. However, the mechanisms of formation of acrylamide in food are poorly understood. Exposure assessment Based on the available data, food is estimated to make a significant contribution to total exposure ofthe general public to acrylamide. Average intakes for the general population were estimated to be in the range of 0.3 to 0.8 microgram ofacrylamide intake per kilogram of bodyweight per day. Within a population, it is anticipated that children will generally have intakes that are two to three times those of adults when expressed on a body weight basis. Dietary intakes of acrylamide by some consumers may be several times higher than the average. Non-cancer toxicology Neurotoxicity is the key non-cancer, non-genotoxic effect of acrylamide in humans and animals. No neurotoxic effects are to be expected from the levels of acrylamide encountered in food.

Date and language
Jan 2002
Physical Location: 
FPMU Documentation Center
Classification Number: 
Other information

Share this