Acrylamide is a chemical that occurs naturally in a variety of foods during some cooking methods at very high temperatures, such as grilling, baking and frying. It is not added to food. Although scientists discovered the presence of acrylamide in food in 2002, it has probably been there for thousands of years – as long as food has been cooked.
Health authorities around the world, including Health Canada, recognize that exposure to acrylamide in certain foods is a human health concern, and are further investigating how much acrylamide consumed is of concern to human health.
The industry supports the research undertaken by Health Canada, health authorities and scientists around the world to determine the risk to human health from acrylamide in food.
Food manufacturers are working closely with Health Canada and global health authorities to share information which will lead to a global approach to reducing exposure to acrylamide through food products.
We are also working to develop new and innovative techniques and technologies aimed at lowering the levels of acrylamide in their products.
Health Canada, in its “Acrylamide Risk Management Strategy’ (August 2009), acknowledged the positive changes food manufacturers had made to reduce levels of acrylamide in food products.
FCPC and our members continue to work toward limiting Canadians’ exposure to acrylamide. Our strategy includes:
- Creating best practices focused on ways to reduce the formation of acrylamide
- Continuing to educate consumers on how they can minimize their exposure
- Partnering with authorities around the world to conduct further research and develop co-ordinated strategies to reduce exposure