Non-Profit Trusted Source of Non-Commercial Health Information
The Original Voice of the American Academy of Anti-Aging, Preventative, and Regenerative Medicine
logo logo
Diet

Warning Issued on Fried Foods

4 years, 4 months ago

962  0
Posted on Aug 08, 2014, 6 a.m.

European Food Safety Authority (EFSA) warns that acrylamide – a compound formed by high-temperature cooking – is a public health concern.

Acrylamide in food is produced by the same chemical reaction that "browns" food – also making it tastier – during everyday high temperature (over 150°C) cooking in the home, catering and food manufacturing.  Coffee, fried potato products, biscuits, crackers and crisp breads, soft bread and certain baby foods are important dietary sources of acrylamide. The European Food Safety Authority (EFSA) has drafted a Scientific Opinion on acrylamide in food.   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.   While concluding that: “human studies have not demonstrated [acrylamide] to be a human carcinogen,  the EFSA warns that: “the margins of exposure across dietary surveys and age groups indicate a concern with respect to neoplastic effects.”

“Draft Scientific Opinion on Acrylamide in Food,” European Food Safety Authority; available at: http://www.efsa.europa.eu/en/consultations/call/140701.pdf

Subscribe to our Newsletter

WorldHealth Videos

WorldHealth Sponsors