Studies show that foods with a high starch content, such as potatoes, cereals, and bread, contained high levels of acrylamide after frying, roasting, grilling and baking
Reading Scientific Services (RSSL) has launched a new service to test for acrylamide in the wake of recent findings that this potential carcinogen can be produced in certain foods when fried, roasted, grilled and baked.
In June 2002, experts from the World Health Organisation (WHO) and the United Nations Food and Agriculture Organisation (FAO) demanded more research into the potential dangers of acrylamide.
This came after various studies showed that foods with a high starch content, such as potatoes, cereals, and bread, contained high levels of acrylamide after frying, roasting, grilling and baking.
Using a liquid chromatography/mass spectrometry method RSSL can test a variety of foods such as fish/fish products, potato products, and pre-prepared food.
It is also possible to analyse meat/meat products, poultry/poultry products, beverages, confectionery products, cereals, and vegetables.
The test can detect acrylamide at levels of 5 micrograms per kilogram.
Regulations in the UK for acrylamide contamination are currently only set with respect to migration in to food from plastics and other packaging materials. The limit is set at 10 micrograms per kilogram.
However, in the light of the recent findings it is possible that new regulations will come into force to cover acrylamide levels brought about by cooking.
Speaking about the new service, Ray Gibson commented, "There's a lot more yet to be known about how acrylamide is formed during cooking and what foods are affected. The Swedish study that prompted the latest concerns did not assess every food type so there may be more problems waiting around the corner for the food industry.
The problem seems to arise from the combination of processing and cooking method employed and the type of food concerned.
So for example, boiled potatoes don't contain acrylamide whereas fried potatoes do. Clearly, there are some products which need to include certain ingredients and cannot be produced by any other methods, but in other cases, manufacturers would be well advised to test their products now, because some simple reformulation may be possible to reduce the risk of acrylamide production."
