Acrylamide
In 2002 researchers became aware of a substance called acrylamide that occurs in carbohydrate-rich foods when cooked at temperatures of 250°F /120°C or higher. Acrylamide has been present in some foods since people began to cook with heat. Due to advancements in scientific testing, minute substances were only recently identified. Many foods form acrylamide during manufacturing and when prepared at home or in restaurants.
Most recently (March 2, 2005), a Joint Expert Committee of the UN Food and Agriculture Organization (FAO) and the World Health Organization (WHO) issued a summary report, which confirms a wide variety foods may contribute to acrylamide exposure. It is also important to note that the results of this data included many countries in addition to Canada and that the information is not unique to this country or products sold in this market.
Although acrylamide appears to cause cancer in laboratory animals at high doses, there continues to be scientific debate as to its effect, if any, on human health at the much lower levels found in food. JECFA noted, "there is still considerable uncertainty about the mechanism of the toxicity of acrylamide assumptions used to compare the most relevant data to the human situation and extrapolation of the intake assessments." The committee called for further evaluation when the results of ongoing studies become available in two to three years time.
Dr. Ian Munro, President, Cantox Health Sciences International, who is an internationally renowned toxicologist states that, "Based on my review of the recent JECFA report, no new data on acrylamide have been presented to support a change in the current dietary recommendations for Canadians. Acrylamide is found in a wide variety of foods and based on extensive exposure assessments conducted by the U.S. Food and Drug Administration, the removal of specific foods from the diet will not significantly impact the level of acrylamide consumption." FCPC recommends that consumers continue to eat a wide variety of foods in moderation as recommended by Canada's Food Guide to Health Eating.
Canada's food industry supports the research being examined by WHO/FAO, as we are committed to food safety. Since the discovery in 2002, food companies have been working with Health Canada to find ways to implement new technologies and methods to reduce levels of acrylamide. Food companies undertake extensive testing of their product to provide recommendations on preparation. Food companies are advising Canadians to continue to follow manufacturers' preparation instructions to ensure the safety and quality of food products. Canada's food industry will work closely with government and researchers globally to maintain the safety of Canada's food supply.
Consumers who have questions are advised to call the Food Safety Network at 1-866-50FSNET (1-866-503-7638).
FSN fact sheet:
http://www.eatwelleatsafe.ca/factsheets.htm