European Food Safety Authority: Chemicals found in coffee, chips and baby food a cancer risk

Watchdog wants new controls on acrylamide, which forms when food is roasted, fried, or browned.

17:17 03 July 2014

The European Food Safety Authority (EFSA) has released a report saying that acrylamide, a chemical which forms when food is roasted, fried, or browned is active in coffee, chips, burned toast, crisps, crackers, and certain types of baby food. This chemical is linked to cancer by the European food watchdogs. 

 

A consultation paper released by the agency reads: ‘EFSA has confirmed previous evaluations that, based on animal studies, acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups.

 

‘Coffee, fried potato products, biscuits, crackers and crisp breads, soft bread and certain baby foods are important dietary sources of acrylamide. On a body weight basis, children are the most exposed age groups.’ 

 

Meanwhile, the chair of an EFSA panel set up to examine acrylamide, Dr Diane Benford, said: ‘Acrylamide consumed orally is absorbed from the gastrointestinal tract, distributed to all organs and extensively metabolised. 

 

‘Glycidamide, one of the main metabolites from this process, is the most likely cause of the gene mutations and tumours seen in animal studies.’ 

 

Because of the findings, the watchdog now wants new controls on the said substance. EFSA said: ‘Once finalised, EFSA’s scientific advice will support European and national decision-makers to consider possible measures to further reduce consumer exposure to this substance in food. 

 

‘These may include, for example, advice on eating habits and home-cooking, or controls on commercial food production.’