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Food Security

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J.J. Rodríguez Jerez

Grisc – Grup de Recerca en Gobernança del Risc (UAB)

Evidence on the toxicity of acrylamide

18 December 2009

Acrylamide was described as a possible inducer of appearance of some cases of cancer in 2002 after scientific evidence provided by the Swedish health authorities. They did so after finding digestive tumours related to eating a diet rich in hydrocarbon foods with high amounts of this substance.

The carcinogenic potential of acrylamide is due to the reaction occurring between the sugars and the amino acid asparagine, due to intense heating. The resulting response is known as the Maillard reaction, and is responsible for the brown colour and characteristic flavour of baked, fried or toasted goods.

A recent study published in the journal Food and Chemical Toxicology has determined, for the first time that the tolerable intake for this poison is 2.6 micrograms per kilogram (kg) of body weight. If intake is higher than this figure, there is a real risk of cancer. This limit is equivalent to 182 micrograms for a person weighing about 70 kg, if one is trying to prevent a cancer induced by this substance. The tolerable daily intake to prevent neurotoxicity is higher, estimated at 40 micrograms per kg and day (2.8 mg / day for a person weighing 70 kg).

Review of the hazards

These levels force the revision of the estimate limits by various health agencies. The Canadian authorities had estimated an average exposure for adults of between 0.3-0.4 micrograms / kg / day, similar to the Swedish estimate, at 0.5, or the Food and Drug Administration (FDA), with an estimate of 0.4. The data indicates that the current limits could increase 6 times more.

Acrylamide was added to the list of substances of high concern of the European Food Authority Perhaps for this reason, acrylamide will be added to the list of substances of high concern for the European Food Safety Authority (EFSA). The current list will be updated in January 2010, and July 31 of that year is the deadline for the various member countries to update the data on current pollution in the food consumed in Europe.

The substances of very high concern (SVHC) are those with serious risks or consequences for the health of consumers. These include those inducing the emergence of cancer, those with acute or chronic toxicity and those that remain in the environment for long periods of time.

However, this situation is not new. In fact, concerning the substance, it is the manufacturers themselves who are collaborating in determining both the concentration levels in food as the technological processes that limit their training in these. Therefore, a hypothetical regulation concerning the substance does not entail excessive impact to industries, which are expected to adapt rapidly to new scientific evidence.

For this reason, this situation could be taken as an example for other technological toxins. It is essential to integrate the scientific advances with the adaptation of technology, thus improving the health expectations of potential consumers.

Comments

       
1 comment

josep 08/12/2010
bon dia! m´agradaria saber fins a quantes vegades es pot fer sevir l´oli d´oliva per fregir i fins a quina temperatura pot arribar, per evitar que aparegui la substancia "acrilamida", gràcies

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