|
|
DisplayTitle
Page Content
Acrylamide: Health issues and resulting international attention
D. R. LINEBACK (1). (1) JIFSAN/University of Maryland, College Park, MD, U.S.A.
Acrylamide was first reported in commonly consumed foods in April 2002. This announcement rapidly drew worldwide attention since acrylamide has been classified as a potential human carcinogen (IARC Class 2A, 1994). Due to a concern about potential adverse health effects, FAO/WHO rapidly convened an expert consultation that indicated this issue should be regarded seriously. A major lack of knowledge was identified in virtually all aspects of the issues involved and several recommendations were made which resulted in numerous research efforts worldwide. The major potential health concern involved has been whether the risk of cancer is increased from consumption of acrylamide in common food(s). Numerous epidemiological studies concerning acrylamide consumption from foods and cancer risks have indicated no increased risk in a number of specific cancers. A subsequent meta analysis of these studies indicated a lack of increased risk for any cancers studied. JECFA has conducted two risk analyses in 2005 and 2010. A major toxicological study in rats and mice, exposed to acrylamide in drinking water, also has been completed. The concern about potential adverse health concerns has resulted in significant efforts in mitigation and reduction of acrylamide in foods. So far no country has established limits for the acrylamide contents of specific foods, although some are developing guidelines and general recommendations. Codex has adopted a Code of Practice for the reduction of acrylamide in foods and an Acrylamide Toolbox has been developed and maintained by FoodDrinkEurope (formerly CIAA). The current status and implications of these efforts will be the focus of this presentation.
View Presentation |
|
|
|
|
