Acrylamide: Should your food come with a warning label?

Acrylamide is a potentially carcinogenic compound that forms naturally in starchy food products during the processes of frying, baking, toasting and roasting. These high-temperature cooking processes are often necessary to create great flavour and texture – but at what price?

What is acrylamide?

Acrylamide is formed as a by-product of the cooking process, specifically when starchy foods are cooked to above 120°C, or during the Maillard reaction. The Maillard reaction occurs during the browning process, where reducing sugars (glucose or fructose) react with the amino acid asparagine. Acrylamide formation is thus dependent on factors such as temperature, cooking time, moisture content, and the amount of reducing sugars and asparagine present in raw foods.

Foods typically prone to acrylamide formation include french fries, potato crisps, crackers, bread, breakfast cereals (excluding porridge), coffee, pastries and roasted vegetables.

Concerns around acrylamide

Acrylamide has been classified as a potential human carcinogen by the International Agency for Research on Cancer (IARC), the US National Toxicology Program (NTP) and the US Environmental Protection Agency (EPA). Studies on rodents have shown that acrylamide is converted to glycidamide when ingested, which causes mutations in and damage to DNA. During these studies, researchers fed rats high doses of acrylamide in their drinking water, throughout their lifetime. The highest doses increased rates of thyroid, testicular and breast tumours.

While there is clear evidence that the substance is carcinogenic in rodents, there isn’t sufficient evidence to say the same for humans, according to a 2018 review published by Frontiers in Nutrition. A toxicology study published in the Toxicological Sciences journal explained that humans and rodents absorb acrylamide at different rates, and metabolise it differently as well. Another hurdle for studies on the effect of dietary acrylamide in humans is determining people’s exact level of acrylamide consumption, since most related human studies are done with food questionnaires.

Although there is currently no conclusive evidence to suggest the same effect in humans, it is sensible to limit acrylamide consumption where possible, be aware of acrylamide levels in food products, and follow available guidelines.

Currently, there are no maximum limits set out for acrylamide in local regulations. However, benchmark levels for various food categories are set out in EU regulation No. 2017/2158. It is important to note that these benchmark levels are only indicators for the performance of food categories, and cannot be used for enforcement purposes. Below are the benchmark levels that have been set for potato-based products specifically/as an example:

How food producers can reduce acrylamide formation in their products

Although acrylamide levels are not locally regulated, food producers should have an understanding of how acrylamide is formed, and be aware of the health concerns related to acrylamide consumption.

Practical steps to minimise acrylamide formation should be included in their food safety management systems. Such steps may include:

1. Updating food safety management systems with steps to limit acrylamide formation (this may include a revised storage plan or cooking instructions)
2. Ensuring staff are informed of these steps required to manage acrylamide levels
3. Performing regular sampling and analysis of high-risk products to monitor acrylamide levels
4. Keeping a record of mitigation steps undertaken, sampling plans and test results, and informing external auditing services of such measures.
5. Setting up colour charts for high-risk products. Any overcooked products should be rejected.
6. Following the cooking guidelines as set out by the EU Acrylamide Legislation:

• Cook deep-fried foods in a maximum oil temperature of 175°C.
• Double- or triple-fried foods should be pre-cooked at 130°C. In the case of triple frying, the pre-cooking step should not result in any colour change in the food.
• Oven-baked foods should be cooked at a maximum temperature of 220°C.
• Cooking oil should be changed and filtered on a regular basis.

In addition, certain foods may require special steps. For example:

Potatoes

• Ensure that suppliers are taking steps to avoid bruising, and do regular delivery checks to reject bruised potatoes.
• Store above 6°C, as colder temperatures may induce ‘cold sweetening’ – a process in which the levels of reducing sugars (glucose and fructose) in the potatoes increase, thus increasing the potential of acrylamide formation via the Maillard reaction.
• Ensure that products are cooked for the correct time and temperature to achieve a golden yellow-coloured end product.
• Ensure uniform cooking by not overfilling cooking baskets or trays, and using equally-sized potatoes or potato products.

Bakery goods

• Ensure that ovens are pre-heated to obtain optimal cooking results.
• Contact the suppliers to obtain the correct cooking time and temperature required to achieve a golden yellow-coloured end product.

 How to reduce acrylamide consumption as a consumer

The European Food Standards Agency recommends that consumers follow these basic steps to reduce their daily acrylamide intake:

1. Cook food until golden yellow in colour, no darker.
2. Cook food according to the cooking and re-heating instructions on the packaging.
3. Limit the use of certain cooking methods, such as frying and roasting. By boiling and steaming food, you can ensure that no acrylamide is formed.

Do not store potatoes in the fridge. Always store potatoes in the dark, and above 6°C.

Acrylamide is often an unavoidable part of our diets. However, managing its formation in high-risk food products should form an integral part of food safety management systems, in an effort to minimise the associated health risks.

At FACTS, we can assist you with the analysis of acrylamide levels in your products, and advise on the necessary steps to incorporate into your food safety management programme. If you would like more information on this topic please contact us.