Killed by a Potato

 C3H5NO Acrylamide : Mortal

I JUST WANTED TO WARN YOU THAT  FRIED CHIPS CAN KILL YOU

TAKE CARE, I’M NOT KIDDING, CHANGE HABIT AS SOON AS POSSIBLE,

AND USE STEAM AND WATER TO COOK FOOD, BECAUSE FIRE IS BAD FOR IT.
This is all I found about this toxic substance. And remember that usually in the cooking process many more
substances of the kind are produced. Take care. I’d force industry to say, change the way they treat food, and cook it otherwise.
They are working hard, I know, but nevertheless, it will take them at least 10 years to get better. In the time being, just change the way you cook food. Do not eat food that could kill you. It’s so stupid to die for a chip. Please, if your children are dying for a chip,
tell them what Acrylamide is all about. Stay Safe and sound. Wise men are not afraid to change. Tech your wife and children how to cook or appreciate good food. Mash potatoes are just as good, and they have never killed anyone. Fried food is mortal. I’m not kidding.
Spread the word, and please, pass me some mayonnaise, these chips are tasteless…. ( now I am kidding …. )     ;-)  Amonakur    

The primary route of exposure for the general population is ingestion of contaminated food.

Acrylamide is formed in foods that are rich in carbohydrates when they are fried, grilled or baked.
Starchy foods such as potato-based products typically contain the highest levels of acrylamide,
whereas protein-based foods contain smaller amounts.

In places near plastic and dye plants, drinking water may contain acrylamide

Exposure may also occur through inhalation of tobacco smoke (including second-hand smoke).

Animal data indicates that acrylamide is readily and rapidly absorbed following inhalation and oral exposure,
 and somewhat less rapidly following dermal exposure.

Once absorbed, acrylamide is widely distributed throughout the body.

§ Acrylamide is rapidly metabolized; glycidamide is the principle toxicologically significant metabolite.

§ Acrylamide is excreted from the body as metabolites in the urine.

 Biomarkers

Normal Human Levels

§No data available.

 Biomarkers

§ Results of epidemiology studies support the use of hemoglobin adducts of acrylamide and/or glycidamide as biomarkers of exposure.

Environmental Levels

Air

§ Limited data indicate that acrylamide concentrations in the atmosphere are very low.

Sediment and Soil

§ Concentrations in soil near acrylamide/polyacrylamide producers range from <0.02 to <0.08 μg/g.

Water

§ Concentration of acrylamide in river and tap water is <5 μg/L.

Reference

Agency for Toxic Substances and Disease Registry (ATSDR). 2009. Toxicological Profile for Acrylamide (Draft for Public Comment). Atlanta, GA: U.S. Department of Health and Human Services, Public Health Service.

 U.S. Department of Health and Human Services Public Health Service Agency for Toxic Substances and Disease Registry

www.atsdr.cdc.gov

Contact Information: Division of Toxicology and Environmental Medicine Applied Toxicology Branch

Acrylamide is a solid

§ Acrylamide is a colorless, odorless, crystalline solid that can react violently when melting. When it is heated, acrid fumes may be released.

§ Acrylamide is used to make polyacrylamide, which is mainly used to treat effluent from water treatment plants and industrial processes.

§ In addition, acrylamide and polyacrylamides are used in the production of dyes and organic chemicals, contact lenses, cosmetics and toiletries, permanent-press fabrics, paper and textile production, pulp and paper production, ore processing, sugar refining, and as a chemical grouting agent and soil stabilizer for the construction of tunnels, sewers, wells and reservoirs.

Inhalation – Minor route of exposure for the general population; major route for individuals exposed to tobacco smoke. Major route of occupational exposure through inhalation of dust or aerosols.

§Oral –Predominant route of exposure for general population through ingestion of contaminated food.

§ Dermal – Primary route of occupational exposure through contact with handling bags and drums of the chemical.

Acrylamide in the Environment

§ Acrylamide is most commonly found in water and soil, but is rarely found in air.

§ It is not considered highly persistent in the environment and is expected to be highly mobile in soil and water.

§When released to land, acrylamide does not bind to soil, and will move rapidly through the soil column and into ground water. It is removed from soil through enzyme-catalyzed hydrolysis.

§ Acrylamide is not expected to significantly bioconcentrate in aquatic organisms.

Minimal Risk Levels (MRLs)

Inhalation

§No acute-, intermediate- or chronic duration inhalation MRLs were derived for acrylamide.

Oral

§ An MRL of 0.02 mg/kg/day has been derived for acute-duration oral exposure (≤14 days).

§ An MRL of 0.002 mg/kg/day has been derived for intermediate-duration oral exposure (15–364 days).

§No chronic-duration oral MRL was derived for acrylamide (≥365 days).

Health Effects

§ The primary targets of acrylamide toxicity are the nervous system and reproductive system.

§ Central-peripheral neuropathy has been observed in humans and laboratory animals. In humans, the hallmark symptoms are ataxia and skeletal muscle weakness.

§ Pre- and postimplantation losses and decreased number of live fetuses have been observed in animals; effects are likely male-mediated. Decreased sperm mobility, degenerative effects in spermatids and testicular atrophy have also been observed in animals.

§ Acrylamide has caused several types of cancer in animals. DHHS considers acrylamide reasonably anticipated to be a human carcinogen. IARC and EPA consider it a probable human carcinogen

Children’s Health

§ Acrylamide is expected to affect children in the same manner as adults.

§ Acrylamide can cross the placenta and has been detected in breast milk.

§Neurodevelopmental effects have been observed in the offspring of animals exposed to acrylamide during pregnancy

Acrylamide Levels in Dry Cereals

[expressed in parts per billion (ppb)]

Product Acrylamide Content (ppb)

Wheatena Toasted Wheat Cereal 1057

General Mills Cheerios 266

Whole Foods Market 365 Oat Bran Flakes Cereal 189

General Mills Lucky Charms 176

Kellogg’s Raisin Bran 156

General Mills Honey Nut Cheerios 146

Health Valley Low-Fat Granola Tropical Fruit 89

Quaker 100% Natural Granola Oats, Honey & Raisins 84

Kellogg’s Frosted Mini-Wheats 78

Kellogg’s Corn Flakes 77

MEDIAN 71

Kellogg’s Corn Pops 71

Post Grape-nuts 67

General Mills Cinnamon Toast Crunch 61

Kellogg’s Frosted Flakes 52

Breadshop’s Sierra Crunch Muesli 51

Kellogg’s Rice Krispies 47

Post Selects Great Grains, Raisins, Dates, Pecans 44

Kellogg’s Müeslix Cereal with Raisins, Dates & Almonds 30

Heartland Granola Cereal Original 28

Sunbelt Fruit & Nut Granola Cereal, Raisins, Dates &

Almonds 20

Familia Original Recipe Swiss Muesli 11

Products in bold print contain levels of acrylamide higher than the median level of products tested by the

Food and Drug Administration.

Source: U.S. Food and Drug Administration. Exploratory Data on Acrylamide in Foods and Exploratory Data on

Acrylamide in Foods- February 2003 Update.

Acrylamide Levels in Home-Baked French Fries (Unprepared)

[expressed in parts per billion (ppb)]

Product Acrylamide Content (ppb)

Ore Ida Crispers! 218

Lamb Weston Inland Valley French Fries 212

Lamb Weston Inland Valley Fajita Fries 200

Ore Ida Tater Tots 199

Ore Ida Golden Fries 107

Ore Ida Fast Food Fries 79

MEDIAN 77

Ore Ida Golden Crinkles 74

Linden Farms French Fries Shoestring Style 70

Ore Ida Zesties! 67

McCain Crinkle Cut 49

Richfood French Fried Potatoes 21

Ore Ida Golden Twirls 20

Products in bold print contain levels of acrylamide higher than the median level of all products tested by

the Food and Drug Administration.

Source: U.S. Food and Drug Administration. Exploratory Data on Acrylamide in Foods.

Acrylamide Levels in Restaurant French Fries

[expressed in parts per billion (ppb)]

Restaurant Acrylamide Content (ppb)

Popeyes 606 (avg)

Fuddruckers 399 (avg)

Chick-fil-A 389

Checkers 332

MEDIAN 288

McDonald’s 288

Burger King 262 (avg)

Arby’s 252

Wendy’s 228 (avg)

KFC 216 (avg)

Products in bold print contain levels of acrylamide higher than the median level of all products tested by

the Food and Drug Administration.

Source: U.S. Food and Drug Administration. Exploratory Data on Acrylamide in Foods.

Acrylamide Levels in Potato Chips

[expressed in parts per billion (ppb)]

Product Acrylamide Content (ppb)

Pringles Sweet Mesquite BBQ Flavored Potato Crisps 2510

Pringles Ridges Original Potato Crisps 1286

Kettle Chips Lightly Salted Natural Gourmet Potato Chips 1265

Baked Lay’s Potato Crisps 1096

Pringles Original Potato Crisps 693

Utz Crisp All Natural Potato Chips 656 (avg)

Herr’s Crisp’N Tasty Potato Chips 468

Lay’s WOW! Original Potato Crisps 415

MEDIAN 400

Good Health Natural Foods Olive Oil Potato Chips Plain 385

Lay’s Classic Potato Chips 351 (avg)

Ruffles Original Potato Chips 292

Ruffles WOW! Original Potato Crisps 270

Lay’s Kettle Cooked Mesquite BBQ Flavored Potato Chips 198

Wavy Lay’s Original Potato Chips 198

Grandma Utz’s Handcooked Potato Chips 146

Utz’s Home Style Kettle-Cooked Potato Chips 117

Products in bold print contain levels of acrylamide higher than the median level of all products tested by

the Food and Drug Administration.

Source: U.S. Food and Drug Administration. Exploratory Data on Acrylamide in Foods and Exploratory Data on

Acrylamide in Foods- February 2003 Update.

Acrylamide Levels in Jarred Baby Food

[expressed in parts per billion (ppb)]

Product Acrylamide Content (ppb)

Gerber Tender Harvest Organic Sweet Potatoes 92 (avg)

Beech Nut Stage 2 Vegetables & Chicken 75

Gerber 2nd Foods Sweet Potatoes 68

Gerber 2nd Foods Carrots & Sweet Peas 39

Beech Nut Stage 2 Tender Golden Sweet Potatoes 37

Gerber 2nd Foods Vegetable Chicken Dinner 30

MEDIAN 28

Gerber 2nd Foods Green Beans 26

Beech Nut Stage 2 Butternut Squash 22

Beech Nut Stage 2 Carrots & Peas 17

Beech Nut Stage 2 Apples & Cherries ND

Gerber 2nd Foods Apples & Cherries ND

Gerber 2nd Foods Squash ND

Products in bold contain levels of acrylamide higher than the median level of all products tested by the

Food and Drug Administration.

Source: U.S. Food and Drug Administration. Exploratory Data on Acrylamide in Foods.

Acrylamide Levels in Other Baby Foods: Crackers, Dry Cereals, Others

[expressed in parts per billion (ppb)]

Gerber Finger Food Biter Biscuits 130

Nabisco Arrowroot Biscuit 113

Gerber Graduates for Toddlers Animal Crackers 60

Gerber Finger Foods Fruit Wagon Wheels 20

Nabisco Zwieback Toast 20

MEDIAN <10

Beech Nut Rice Cereal for Baby <10

Carnation Baby Cereal with Formula Rice <10

Beech Nut Stage 1 Oatmeal Cereal for Baby ND

Carnation Baby Cereal with Formula Oatmeal ND

Gerber Mixed Cereal for Baby ND

Gerber Single Grain Oatmeal Cereal for Baby ND

Products in bold contain levels of acrylamide higher than the median level of all products tested by the

Food and Drug Administration.

Source: U.S. Food and Drug Administration. Exploratory Data on Acrylamide in Foods.

Acrylamide Levels in Infant Formulas

[expressed in parts per billion (ppb)]

Product Acrylamide Content (ppb)

Enfamil Milk-Based Infant Formula with Iron (powdered) <10

Similac Infant Formula with Iron (powdered) <10

MEDIAN ND

Carnation Alsoy Soy Infant Formula (liquid) ND

Carnation Alsoy Soy Infant Formula (powdered) ND

Carnation Good Start Milk-Based Infant Formula (liquid) ND

Carnation Good Start Milk-Based Infant Formula (powdered) ND

Enfamil Milk-Based Infant Formula with Iron (liquid) ND

Enfamil ProSobee Soy Formula (liquid) ND

Enfamil ProSobee Soy Formula (powdered) ND

Isomil Infant & Toddler Soy Formula with Iron (powdered) ND

Isomil Soy Formula with Iron (liquid) ND

Similac Infant Formula with Iron (liquid) ND

Products in bold contain levels of acrylamide higher than the median level of all products tested by the

Food and Drug Administration.

Source: U.S. Food and Drug Administration. Exploratory Data on Acrylamide in Foods.

Acrylamide Levels in Unbrewed Ground Coffee

[expressed in parts per billion (ppb)]

Product Acrylamide Content (ppb)

Folgers Classic Roast 359 (avg)

Folgers Classic Decaf 338 (avg)

Melitta Traditional Premuim Roast 332

Sanka Decaffeinated Coffee 298 (avg)

Maxwell House Instant Coffee 263

Maxwell House Original Signature Blend Decaf 240 (avg)

Folgers French Roast 237 (avg)

Maxwell House Master Blend 215

Maxwell House Original Signature Blend 210 (avg)

Maxwell House Slow Roast 209

Maxwell House French Roast 201 (avg)

MEDIAN 196

Chock full o’ Nuts All-Method Grind 196 (avg)

Chock full o’ Nuts Rich French Roast 191 (avg)

Super G Instant Coffee 188

Hills Bros Coffee 170 (avg)

Starbucks Colombia 169 (avg)

Medaglia D’oro Caffé Espresso 168 (avg)

Starbucks Breakfast Blend 161

Starbucks Coffee House Blend 151

Café Bustelo Dark Roast 138 (avg)

Starbucks Coffee French Roast 132 (avg)

Hills Bros 100% Colombian Coffee 64

Yuban 100% Colombian Coffee 51 (avg)

Acrylamide Levels in Brewed Coffee

[expressed in parts per billion (ppb)]

Product Acrylamide Content (ppb)

Starbucks Coffee Lite Note 11

Dunkin’ Donuts Coffee Regular 10

MEDIAN 8

McDonald’s Regular Coffee 8

Starbucks Coffee Colombia 7

7-Eleven French Roast Coffee 6

7-Eleven Regular Coffee 5

Products in bold contain levels of acrylamide higher than the median level of all products tested by the

Food and Drug Administration.

Source: U.S. Food and Drug Administration. Exploratory Data on Acrylamide in Foods and Exploratory Data on

Acrylamide in Foods- February 2003 Update.

Acrylamide Levels in Bread Products

[expressed in parts per billion (ppb)]

Product Acrylamide Content (ppb)

Schmidt Old Tyme Split-Top Wheat Bread 130

Indian flat bread (from a restaurant) 125

Arnold Bakery Light 100% Whole Wheat Bread 102

Maier’s Butter Top Wheat Bread 96

Sara Lee Plain Mini Bagels 58

Home Pride Butter Top Wheat Bread 52

Arnold Real Jewish Rye Bread Caraway Seed 42

Super G Bread Crumbs Regular Style 42

Contadina Bread Crumbs Three Cheese 39

Pepperidge Farm Original White Bread 36

Stroehmann Dutch Country Potato Bread 36

MEDIAN 35

Pepperidge Farm Dark Pump Pumpernickel 34

Boboli Italian Pizza Crust 33

Sara Lee Honey Wheat Bagels 27

Thomas’ New York Style Bagels Plain 27

Sunbeam Enriched Bread (White) 18

Schmidt Old Tyme Bagels Plain 12

La Sanderita Corn Tortillas 10

La Sanderita Flour Tortillas <10

Maier’s Butter Top White Bread <10

Wonder Bread (White) <10

Pepperidge Farm Natural Whole Grain Whole Wheat ND

Products in bold contain levels of acrylamide higher than the median level of all products tested by the

Food and Drug Administration.

Source: U.S. Food and Drug Administration. Exploratory Data on Acrylamide in Foods and Exploratory Data on

Acrylamide in Foods- February 2003 Update

How Potato Chips Stack Up:

Levels of Cancer-Causing

Acrylamide in Popular Brands of

Potato Chips

June 2005

Embargoed until Thursday, June 16 at 10:30am

Table 1

Products Tested Manufacturer

Mean

Concentration ppb

(ug/kg)

Serving Size

1 ounce = 28

grams

Number of

Chips per

Serving

Acrylamide

Ingestion

(ug/day)

When

Consumption

is 1 oz./day

Number of

Times

Product

Exceeds

Prop 65

Warning

Requirement*

Number of

Times

Amount in 1

oz. of

Product

Exceeds

Amount

Considered

Safe by WHO

in 8 oz. Glass

of Drinking

Water**

Cape Cod Robust

Russet

CAPE COD Chips, a

subsidiary of Lance, Inc. 6503 1 ounce ~ 19 chips 182 910 1517

Kettle Chips

Lightly Salted Kettle Foods, Inc. 3600 1 ounce ~17 chips 101 505 840

Kettle Chips Honey

Dijon Kettle Foods, Inc. 3540 1 ounce ~ 17 chips 99 495 826

Pringles Snack

Stacks

(Pizzalicious flavor) Procter & Gamble Co. 1221 1 tub = 23 g ~ 13 crisps 34 170 285

Lay's Baked!

Frito-Lay, Inc., a

subsidiary of PepsiCo, Inc. 1071 1 ounce ~ 11 crisps 30 150 250

Lay's Stax BBQ

Frito-Lay, Inc., a

subsidiary of PepsiCo, Inc. 949 1 ounce ~ 13 crisps 27 135 221

Pringles Snack

Stacks (Original

flavor) Procter & Gamble Co. 794 1 tub = 23 g ~ 13 crisps 22 110 185

Lay's Baked! KC

Masterpiece

Frito-Lay, Inc., a

subsidiary of PepsiCo, Inc. 684 1 ounce ~ 11 crisps 19 95 160

Pringles Sweet

Mesquite BBQ Procter & Gamble Co. 678 1 ounce ~ 14 crisps 19 95 158

Lay's Natural

Country BBQ

Frito-Lay, Inc., a

subsidiary of PepsiCo, Inc. 434 1 ounce ~ 14 chips 12 60 101

Cape Cod Classic

Chips

CAPE COD Chips, a

subsidiary of Lance, Inc. 320 1 ounce ~ 19 chips 9 45 75

Lay's Light KC

Masterpiece BBQ

Frito-Lay, Inc., a

subsidiary of PepsiCo, Inc. 276 1 ounce ~ 20 chips 7.7 38.5 64

* The current level at which a Proposition 65 warning is required is 0.2 ug/day. There is a pending proposal to change that level to 1.0 ug/day. The current figure

is used in this table.

** The World Health Organization (WHO) Guideline for Acrylamide in Drinking Water is 0.5 ug/Liter.

http://www.who.int/foodsafety/publications/chem/acrylamide_faqs/en/index3.html

Embargoed until Thursday, June 16 at 10:30am

High acrylamide levels in potato chips are not inevitable, however. Research has demonstrated that

acrylamide levels in potato chips can be reduced by a number of processes including, but not limited to: (1)

choosing different varieties of potato; (2) avoiding sugar dips/ coatings in partially cooked products; (3)

increasing product moisture; (4) lowering pH; (5) storing products at higher temperatures; (6) changing

temperature/cooking regimes; (7) cooking products at lower temperatures; (8) adding asparaginase; (9)

replacing ammonium; and, (10) changing cooking oils.

REFERENCES

Biedermann, M., et al., 2002a. Experiments on acrylamide formation and possibilities to decrease the

potential of acrylamide formation in potatoes. Mitteilungen aus Lebensmitteluntersuchung und

Hygiene 93: 668-687.

European Commission, 2003. Note of the meeting of Experts on Industrial Contaminants in Food:

Acrylamide Workshop, 20-21 October 2003: Information on Ways to Lower the Levels of

Acrylamide Formed in Food European Commission (EU) Acrylamide Workshop October 20-21,

2003

http://europa.eu.int/comm/food/food/chemicalsafety/contaminants/acryl_guidance.pdf

Robie E., DiNovi M., 2003. The Exposure Assessment for Acrylamide. U.S. Food And Drug

Administration, Office of Food Additive Safety presentation to the JIFSAN workshop in Chicago,

February 24, 2003.

Smiciklas-Wright, et al., 2002. Foods Commonly Eaten in the United States, Quantities Consumed Per

Eating Occasion in a Day, 1994-96, U.S. Department of Agriculture (USDA) NFS Report Number

96-5.

Covance Laboratories, Inc.

3301 Kinsman Boulevard

Madison, Wisconson 53704

(608) 242-2738

Product

Sample

ID

Number Sample Description

Analyses

Requested Special Instructions

Pringles Sweet Mesquite BBQ 1 A-PSM A c r y l a m ide Homogenize > 25 g

L50181662GO 1.324 4/2006

Pringles Orignal Snack Stack 2 V-PO Acrylamide Homogenize > 25 g

L50411662DC 1041 2/2006

Pringles Pizzalicious Snack Stack 3 A-PP Acrylamide Homogenize > 25 g

Lay's Baked! Orignal 4 V-LB Acrylamide Homogenize > 25 g

44811119 Jun 28

Lay's Baked! KC Masterpiece BBQ 5 A-LBM Acrylamide Homogenize > 25 g

648209210 Jun 14

Lay's Light KC Masterpiece BBQ 6 V-LLKM Acrylamide Homogenize > 25 g

374310314 Jun 14 4:55 23

Lay's Stax KC Masterpiece BBQ 7 V-LSBBQ Acrylamide Homogenize > 25 g

35941031 8-19:29 18 Apr 06

Lay's Natural Country BBQ 8 A-LNBBQ Acrylamide Homogenize > 25 g

2492088 M03 06 2 Aug 05

Kettle Chips Lightly Salted 9 SF-KCLS Acrylamide Homogenize > 25 g

2 073 5 14 Sep 05

Kettle Chips Honey Dijon 10 A-KCHD Acrylamide Homogenize > 25 g

6 1065 16 Oct 05

Cape Cod Classic 11 A-CCCP Acrylamide Homogenize > 25 g

Cape Cod Robust Russet 12 SB-CCR Acrylamide Homogenize > 25 g

H0104C3 04:02 Apr 19 05

Pringles Sweet Mesquite BBQ 13 R-PSM Acrylamide Homogenize > 25 g

L5005166200 0340 4/2006

Pringles Orignal Snack Stack 14 C-PO Acrylamide Homogenize > 25 g

L50411662DB 2345 2/2006

Pringles Pizzalicious Snack Stack 15 R-PP Acrylamide Homogenize > 25 g

Lay's Baked! Orignal 16 SB-LB Acrylamide Homogenize > 25 g

548309110 Jun 7

Lay's Baked! KC Masterpiece BBQ 17 V-LBM Acrylamide Homogenize > 25 g

34831108 2:15 Jun 28

Lay's Light KC Masterpiece BBQ 18 R-LLKM Acrylamide Homogenize > 25 g

174208717 17:55 14 May 31

Lay's Stax KC Masterpiece BBQ 19 R-LSBBQ Acrylamide Homogenize > 25 g

15940321 B 5:48 28 Feb 06

Lay's Natural Country BBQ 20 A-LNBBQ Acrylamide Homogenize > 25 g

2492074 M0663 19 Jul 05

Kettle Chips Lightly Salted 21 P-KCLS Acrylamide Homogenize > 25 g

4 105 3 15 Oct 05

Kettle Chips Honey Dijon 22 V-KCHD Acrylamide Homogenize > 25 g

5 106 5 16 Oct 05

Cape Cod Classic 23 R-CCCP Acrylamide Homogenize > 25 g

Cape Cod Robust Russet 24 SB-CCR Acrylamide Homogenize > 25 g

H01 25F1 9:22 May 1 2005

Pringles Sweet Mesquite BBQ 25 SBM-PSM Acrylamide Homogenize > 25 g

L5002166200 1956 4/2006

Pringles Orignal Snack Stack 26 SF-PO Acrylamide Homogenize > 25 g

L50431662JO 0708 5/2006

Pringles Pizzalicious Snack Stack 27 SB-PP Acrylamide Homogenize > 25 g

L43051662G0 1145 1/2006

Lay's Baked! Orignal 28 P-LB Acrylamide Homogenize > 25 g

44811049 Jun 21

Lay's Baked! KC Masterpiece BBQ 29 P-LBM Acrylamide Homogenize > 25 g

648209910 Jun 21

Lay's Light KC Masterpiece BBQ 30 P-LLKM Acrylamide Homogenize > 25 g

174108717 11:00 25 May 31

Lay's Stax KC Masterpiece BBQ 31 SB-LSBBQ Acrylamide Homogenize > 25 g

65910921 B 08:55 11 Apr 06

Lay's Natural Country BBQ 32 A-LNBBQ Acrylamide Homogenize > 25 g

2491088 M06 05 2 Aug 05

Kettle Chips Lightly Salted 33 WF-KCLS Acrylamide Homogenize > 25 g

40736 14 Jul 05

Kettle Chips Honey Dijon 34 WF-KCHD Acrylamide Homogenize > 25 g

6 0893 30 Sep 05

Cape Cod Classic 35 P-CCCP Acrylamide Homogenize > 25 g

0033051 Jul 12 05

Cape Cod Robust Russet 36 SB-CCR Acrylamide Homogenize > 25 g

H0104C3 04:02 Apr 19 05

Summary

The FoodDrinkEurope “Toolbox” reflects the results of >8 years of cooperation between the food industry and national authorities of the European Union to investigate pathways of formation of acrylamide and potential intervention steps to reduce exposure.

The aim of the Toolbox is to provide national and local authorities, manufacturers (including small and medium size enterprises, SMEs) and other relevant bodies, with brief descriptions of intervention steps which may prevent and reduce formation of acrylamide in specific manufacturing processes and products. It is in particular intended to assist individual manufacturers, including SMEs with limited R&D resources, to assess and evaluate which of the intervention steps identified so far may be helpful to reduce acrylamide formation in their specific manufacturing processes and products. It is anticipated that some of the tools and parameters will also be helpful within the context of domestic food preparation and in food service establishments, where stringent control of cooking conditions may be more difficult.

Previous versions of the Toolbox were structured around 14 different parameters („Tools‟), grouped together in four main categories („Toolbox compartments‟) that could be used selectively by food producers in order to lower acrylamide levels in their products. The four compartments refer to (i) agronomical factors, (ii) food recipe, (iii) processing and (iv) final preparation.

During the latest revision of the Toolbox, it became clear that this format no longer represents the most practical way of presenting tools for individual products types. The format also made it difficult for the individual sectors to update the parameters.

Taking into account the publication of the CODEX CODE OF PRACTICE FOR THE REDUCTION OF ACRYLAMIDE IN FOODS (CAC/RCP 67-2009), this latest revision of the Toolbox has therefore been restructured around the three main product categories with higher risk of acrylamide formation, namely: potatoes, cereals, and coffee. These are then sub-divided into compartments and the individual tools. This revised structure increases the overall length of the Toolbox, but allows the reader to better comprehend the parameters which may be applied selectively in line with their particular needs and product/process criteria. In addition, the stage at which the different studies have been conducted, i.e. laboratory, pilot, or in a factory setting (industrial), are aligned to the potential mitigation measures. This approach ensures that all pertinent tests and studies are captured independent of their immediate applicability to commercial production.

The Toolbox is not meant as a prescriptive manual nor formal guide. It should be considered as a “living document” with a catalogue of tested concepts at different trial stages that will be updated as new findings are communicated. Furthermore, it can provide useful leads in neighbouring sectors such as catering, retail, restaurants and domestic cooking. The final goal is to find appropriate and practical solutions to reduce the overall dietary exposure to acrylamide. The latest version of the toolbox can be found at: www.fooddrinkeurope.eu

As of the 12th Revision of this document in 2009, FoodDrinkEurope has sought to include information from food and beverage manufacturers in the USA, provided through the Grocery Manufacturers Association (GMA). This corroborates the global applicability and use of the Acrylamide Toolbox.

Lastly, to assist SMEs in the implementation of the Toolbox, FoodDrinkEurope and the European Commission, Directorate General Health and Consumer Protection (DG SANCO) in collaboration with national authorities developed the Acrylamide Pamphlets for five key sectors: Biscuits, Crackers & Crispbreads, Bread Products, Breakfast Cereals, Fried Potato Products such as Potato Crisps and French Fries. Individual operators can use the tools outlined in the pamphlets to adapt their unique production systems. The pamphlets are available in 22 languages on the following website:

Background

In April 2002, authorities, food industry, caterers and consumers were surprised by the unexpected finding that many heated foods contained significant levels of acrylamide, a substance known until then only as a highly reactive industrial chemical, present also at low levels for example in tobacco smoke. The toxicological data suggested that this substance might be – directly or indirectly – carcinogenic also for humans. Recent assessments by JECFA, WHO and SCF confirmed that such a risk cannot be excluded for dietary intake of acrylamide, but did not confirm that this would be relevant at the low dietary exposure level compared to other sources of exposure, e.g. occupational. The latest JECFA evaluation of acrylamide published in 2010 confirmed the previous evaluations and concluded that a human health concern is indicated. However, JECFA also concluded that more data is needed to better estimate the risk from food consumption. At the EU level, progress in the research on acrylamide has been shared openly and regularly through stakeholder meetings, workshops and forums. The present text is the 13th edition incorporating latest developments and knowledge, including the key points that were presented at the joint FoodDrinkEurope/EC Workshop on Process Contaminants held in Brussels in July 2010.

A wide range of cooked foods – prepared industrially, in catering, or at home – contain acrylamide at levels between a few parts per billion (ppb, g/kg) and in excess of 1000 ppb. This includes staple foods like bread, fried potatoes and coffee as well as speciality products like potato crisps, biscuits, crisp bread, and a range of other heat-processed products.

It is now known that acrylamide is a common reaction product generated in a wide range of cooking processes, and that it has been present in human foods and diets probably since man has cooked food. Immediately following the initial announcement, the food industry within the EU took action to understand how acrylamide is formed in food, and to identify potential routes to reduce consumer exposure. From the onset of the acrylamide issue, the efforts of many individual food manufacturers and their associations have been exchanged and coordinated under the umbrella of the FoodDrinkEurope, to identify and accelerate the implementation of possible steps to reduce acrylamide levels in foods. These efforts are also intended to explore how the learning‟s developed by industry might also be applied in home cooking and catering which contribute to more than half of the dietary intake of acrylamide.

Efforts of food industry are on-going, as in many cases there are no easy (single) solutions due to the complexity of factors to be considered. This requires further research, which also includes work with academics e.g. to reduce the natural occurrence of the precursor (e.g. asparagine) in raw materials.

Acrylamide Formation

Most of the tools described in this document relate to what is now seen as the main formation mechanism of acrylamide in foods, i.e. the reaction of reducing sugars with free asparagine in the context of the Maillard reaction. In fact not only sugars but also reactive carbonyl compounds may play a role in the decarboxylation of asparagine – a necessary step in the generation of acrylamide.

Other pathways that do not require asparagine as a reactant have been described in the literature, such as acrolein and acrylic acid. The thermolytic release of acrylamide from gluten in wheat bread rolls was demonstrated as an alternative pathway. Based on molar yields, these mechanisms can be considered as only marginal contributors to the overall acrylamide concentration in foods.

In many cooking processes, the Maillard cascade is the predominant chemical process determining colour, flavour and texture of cooked foods, based on highly complex reactions between amino acids and sugars, i.e. common nutrients present in all relevant foods. The cooking process per se – baking, frying, microwaving – as well as the cooking temperature seem to be of limited influence. It is the thermal input that is pivotal: i.e. the combination of temperature and heating time to which the product is subjected. In some product types it has been found that the acrylamide content decreases during storage. This has been observed in packed roast coffees where it is based on a temperature-dependent reaction.

Both asparagine and sugars are not only important and desirable nutrients, naturally present in many foods, they are also important to plant growth and development. In most foods, they cannot be considered in isolation, since they are part of the highly complex chemical composition and metabolism of food plants. The Maillard reaction depends on the presence of a mixture of these common food components to provide the characteristic flavour, colour and texture of a given product. Thus, most of the Maillard reaction products are highly desirable, including some with beneficial nutritional properties and health effects.

Consequently, any intervention to reduce acrylamide formation has to take due account of the highly complex nature of these foods, which therefore makes it very difficult to decouple acrylamide formation from the main Maillard process.

It is essential to appreciate that elimination of acrylamide from foods is virtually impossible – the principal objective must be to try to reduce the amount formed in a given product. However, current knowledge indicates that for some product categories, what can be achieved is highly dependent on natural variations in raw materials.

Whilst the Toolbox can provide useful leads, its practical application in domestic cooking, and catering requires additional work.

The main food categories / sub-categories defined in the Toolbox are as follows:

Potato-based products

 French fries

 Potato crisps and fabricated products (made from potato based ingredients e.g. flakes, granules)

Cereal-based products

 Bread

 Crisp bread

 Breakfast cereals

 Biscuits / bakery wares [classification as defined in the CAOBISCO study 2008, including crackers, semisweet products, pastries, short sweet biscuits, wafers, cakes and gingerbread]

Coffee, roasted grain and chicory

 Roast and ground coffee

 Instant (soluble) coffee

 Coffee substitutes

Baby/infant foods

 Baby biscuits

 Infant cereals

 Baby foods other than cereal-based foods

However, it needs to be emphasised that there is in most cases no single solution to reduce acrylamide in foods, even in a given product category. Indeed, individual processing lines dedicated to the manufacture of the same product in one factory may need different applications of the proposed tools. As an example, modification of thermal input for comparable product quality can be achieved by frying at a lower temperature for an extended time span, or by “flash frying” for a very short time at higher temperatures. The choice will depend on the design and flexibility of the existing production equipment and desired final product design.

The summaries in this document also specify the level of experience available for a proposed intervention, i.e. trials conducted at (i) laboratory/bench, (ii) pilot, or (iii) industrial scale. Here, it is important to discern interventions tested at laboratory or pilot scale and those that have been assessed in industrial trials.

 Lab. Scale: This indicates that - for the categories mentioned - only experimental work has been done to assess the impact of the proposed intervention. Most likely no quality tests (organoleptic, shelf-life studies, nutritional impact, etc.) have been conducted nor full assessment of the legal status or possible intellectual property rights for the given intervention. Large scale industrial application has either not yet been done or has failed in the specific context. This does not necessarily mean that the concept would not function for other applications.

 Pilot Scale: These concepts have been evaluated in the pilot plant or in test runs in the factory, but not yet applied successfully under commercial production conditions.

 Industrial Scale: These interventions have been evaluated and implemented by some manufacturers in their factories. Application by other manufacturers may or may not be possible depending on their specific process conditions and desired final product design. The validation of the suggested tools was assessed over the product shelf life. The legal status of the proposed measures has been evaluated.

Most of these tools have been evaluated only in the industrial, food processing context. Their usefulness for caterers or domestic cooking will need to be assessed separately, given the differences in cooking conditions and the typically lower level of standardisation and process control in non-industrial settings.

Where available, literature references are provided for the tool descriptions. In many cases, however, the summaries also include unpublished information provided by individual food manufacturers and sectors contributing to the joint industry programme coordinated by the FoodDrinkEurope.

The tools described do not comprise an exhaustive list of mitigation opportunities. The work of both industry and academic researchers continues and is likely to provide additional intervention leads or improvements. It is FoodDrinkEurope intention to continuously update the Toolbox so as to reflect such developments.

The Concept of ALARA

“ALARA” is an acronym for the concept “As Low As Reasonably Achievable”.

ALARA means that a Food Business Operator (FBO) should take every reasonable measure to reduce the presence of a given contaminant in a final product taking into account other legitimate considerations.

To ensure continuing compliance with the ALARA concept, the FBO should monitor the effectiveness of the implemented measures and should review them as necessary.

ALARA as Applied to Acrylamide

In the context of acrylamide and other process contaminants, which are the result of naturally occurring chemical reactions in heated foods and for which there are currently no levels that regulators have agreed upon as being „safe‟, ALARA means that the FBO should make every reasonable effort (based upon current knowledge) to reduce levels in final product and thereby reduce consumers exposure. ALARA could for example mean that an FBO changes parts of a process or even a whole process if technologically feasible.

The tools identified within the FoodDrinkEurope Toolbox are potential measures designed to limit acrylamide levels in final product through interventions at various stages of production (agronomical, recipe, processing, and final preparation). They are based upon scientific knowledge and practical application in specific circumstances.

As technology develops, new and better tools for acrylamide reduction may become available. As part of a continuous process FBOs should review what tools are available on regular basis, and consider whether they can implement these tools into their processes or their product.

If a FBO chooses not to implement an available tool then the onus should be placed upon that same FBO to demonstrate why its application is believed to be unreasonable or ineffective.

Considerations may include:

 potential impact that use of a known acrylamide mitigation tool will have upon levels of acrylamide in the final product

 potential impact that use of a known acrylamide mitigation tool may have upon the formation of other process contaminants (e.g. furan) and/or reduction in control of other hazards e.g. microbiological

 feasibility of implementing the identified controls, e.g. legal compliance, commercial availability of the mitigation tool, occupational health hazards, timescales and costs associated with upgrading or replacing plant equipment.

 impact that use of a known acrylamide mitigation tool will have on organoleptic properties and other quality aspects of the final product as well as product safety (the ideal method would have no adverse effects)

 known nutritional benefits of using certain ingredients in preference to others, e.g. use of whole grain cereals instead of refined cereals.

Methods of Analysis and Sampling

Today, many laboratories offer sensitive and reliable methods to analyse acrylamide in a wide range of foods. Previous issues with the extractability of acrylamide in certain food matrices were raised showing that a high extraction pH may significantly enhance the yield of acrylamide versus extraction under neutral pH. Work done by independent research groups confirmed, however, that the “additional” acrylamide released at high pH is not due to the improved extractability of the analyte from the food matrix, but rather an extraction artefact formed due to the decomposition - under extreme pH conditions - of certain hitherto unidentified precursors. Consequently, the choice of reliable analytical methods is of major importance.

The main challenge for the analyst is the high variability of the products. This starts from the natural variability of a given raw material, for example any potato can be considered as “individual” with noticeable differences in composition and thus potential for acrylamide formation. Slight differences in product composition and process conditions, processing equipment capability, and even the location within the temperature range of one specific production line, may lead to major differences in acrylamide levels, often of several multiples between samples derived from the same product recipe made on the same production line.

Appropriate sampling and statistically relevant numbers of analyses are therefore essential to determine acrylamide amounts in products, and to assess the actual reduction achieved by the mitigation step(s) when conducted in a factory setting.

Measurement Uncertainty

Whilst many laboratories are able to analyse for acrylamide, there are many issues regarding intra-laboratory and intra-country competency that should be considered. For example in its 2009 scientific report on the Results on the monitoring of acrylamide levels in food (EFSA Scientific Report (2009) 285: 11), EFSA identified that for some commonly employed analytical methods there were still significant measurement uncertainty (MU) between results presented by different European Union Member States. The reported MU for LC-MS ranged between 6 and 53%, and for GC-MS between 0 and 64%. Furthermore the minimum and maximum values for LOD and LOQ ranged from 1 to 250 and from 3 to 500 μg/kg, respectively.

Therefore a further potential confounding factor for FBOs, on top of the natural variability within product, will be laboratory to laboratory and country to country comparability.

Future Developments

In September 2010 the CEN received confirmation that the European Commission had approved Mandate M/463 on METHODS OF ANALYSIS FOR FOOD CONTAMINANTS (process contaminants).

M/463, which has been allocated to the committee CEN/TC 175/WG 13 'Process Contaminants', is for the delivery of a total of nine analytical standards, two of which are for AA. These standards are:

 determination of acrylamide in potato-based products, cereal based products and coffee with LC-MS (Deadline for requested deliverable is 31 December 2013)

 determination of acrylamide in potato-based products, cereal based products and coffee with GC-MS (Deadline for requested deliverable is 31 December 2016).

It is hoped that the standardisation of methods through CEN will, in the longer term, lead to more accurate assessments of acrylamide levels in the final product.

It is best practice to check accreditation (ISO/IEC 17025:2005) and validated methods of analysis before choosing to work with a laboratory.

Regulatory Compliance

Any intervention must also be evaluated for its regulatory impact. For many products, the use of additives is strictly regulated and changes in recipes will not only affect the ingredient list but potentially also the product name and description and customs classification. Additionally, process conditions and equipment standards must continue to meet relevant official standards. New potential ingredients or processing aids need to undergo regulatory approval, including any health and safety considerations. For new plant cultivars, success in breeding must be followed by formal approval of the new seed. All these considerations can influence the choice of interventions and the time to implementation/commercialisation.

In the case of the enzyme asparaginase, companies are today producing a commercial food-grade enzyme. As worldwide licensees for the patent holders, they may sub-license the rights to food manufacturing and processing companies to incorporate asparaginase in their food production processes to lower the amounts of acrylamide.

GRAS status (“Generally Recognized As Safe”) has been obtained from the USA FDA for both types of asparaginases in the products of intended use. JECFA reviewed asparaginase from Aspergillus oryzae at its 68th meeting in June 2007, and on the basis of available data and total dietary intake arising from its use concludes that asparaginase does not represent a hazard to human health (Joint FAO/WHO Expert Committee on Food Additives (JECFA): Report on 68th meeting, Geneva, 19-28 June 2007). However, regulatory permission to apply asparaginase in foods requires clarification, nationally and internationally.

Please also note that this list covers countries where the products are either officially approved or where there are no legal restrictions for marketing.

Angola, Armenia, Australia, Austria, Azerbaijan, Bahrain, Bangladesh, Barbados, Belgium, Benin, Bolivia, Bosnia-Herzegovina, Botswana, Burkina Faso, Burundi, Cambodia, Cameroon, Central African Republic, Chile, China, Columbia, Congo, Croatia, Cuba, Cyprus, Czech Republic, Denmark, Ecuador, Equatorial Guinea, Estonia, Ethiopia, Faroe Islands, Finland, France, Gabon, Georgia, Germany, Ghana, Great Britain, Greece, Guinea, Guinea-Bissau, Hong Kong, Hungary, Iceland, India, Indonesia, Ireland, Italy, Ivory Coast, Jordan, Kenya, Laos, Latvia, Lebanon, Lesotho, Liberia, Libya, Lithuania, Luxembourg, Macedonia, Madagascar, Malawi, Malta, Mexico, Mozambique, Myanmar, Namibia, Nepal, Netherlands, New Zealand, Nigeria, Norway, Oman, Pakistan, Paraguay, Poland, Portugal, Qatar, Romania, Ruanda, Russian Federation, San Marino, Senegal, Singapore, Slovenia, Somalia, South Africa, Spain, Sri Lanka, Swaziland, Sweden, Syria, Tanzania, Togo, Tunisia, Uganda, United Arab Emirates, USA, Vanuatu, Venezuela, Yemen, Zambia, Zimbabwe.

+ JECFA

Risk/Risk and Risk/Benefit Positioning

Mitigation of acrylamide formation through changes in product composition and/or process conditions may have an impact on the nutritional quality (e.g. decreased nutrient bioavailability; changed flavour, taste/palatability, texture), and safety of food (e.g. inadequate reduction of microbial load, decomposition of natural toxins or inadvertent formation of other undesirable substances). There may also be potential loss of beneficial compounds generated during cooking which are known to have protective health effects, e.g. antioxidants and in vitro antioxidant capacity of heated foods. Additional considerations are as follows:

 frying potatoes at lower temperatures to a comparable endpoint can reduce acrylamide formation, but will require longer cooking times and can consequently increase the fat uptake (ref: industrial sources).

 excessive blanching of potatoes results in further loss of minerals and vitamins

 using refined flour reduces acrylamide formation potential, but is seen as less nutritionally desirable compared with whole grain (bran) products

 replacing ammonium bicarbonate with sodium bicarbonate helps control acrylamide formation, but if applied systematically will increase sodium levels. Recently, a risk-benefit analysis has been conducted on increased sodium intake as a potential risk factor for cardiovascular disease against the (still putative) risk of acrylamide exposure. Mitigation of acrylamide in biscuits and ginger bread was accompanied by a small increase in sodium intake. Around 1.3% of the population shifted from a sodium intake below to above 40 mg/kg bw/d.

Therefore, for any proposed intervention, a risk/risk or risk/benefit comparison should be conducted to avoid creating a potentially larger risk.

It is important that food manufacturers assess the suitability of proposed mitigation steps in the light of the actual composition of their products, their manufacturing equipment, and their need to continue to provide consumers with quality products consistent with their brand image and consumer expectations.

It should be noted that measures aimed at reducing levels of acrylamide cannot be isolated from other considerations. Precautions need to be taken to avoid compromising the existing chemical and microbiological safety of the food. The nutritional qualities of products also need to remain unimpaired, together with their organoleptic properties and associated consumer acceptability. This means all minimisation strategies need to be assessed with regards to their benefits and any possible adverse effects. For example:

 when preventative measures for acrylamide are considered, checks should be made to ensure that they will not result in an increase in other process contaminants. These include N-nitrosamines, polycyclic aromatic hydrocarbons, chloropropanols, ethyl carbamate, furan, heterocyclic aromatic amines and amino acid pyrolysates

 preventative measures devised for acrylamide must not compromise the microbiological stability and safety of the final product. In particular, attention needs to be paid to the moisture content of the final product, and in the case of jarred baby foods that the heat treatment is effective to reduce the microbial load to an acceptable level

 precautions should be taken to avoid detrimental changes to the organoleptic properties of the final product. The formation of acrylamide is intimately associated with the generation of the characteristic colour, flavour and aroma of cooked foods. Proposed changes to cooking conditions,

or indeed raw materials and other ingredients, must be assessed from the perspective of the acceptability of the final product to the consumer

 preventative measures devised for acrylamide must not compromise the nutritional quality of the product as outlined above

 formal safety assessments, efficacy-in-use demonstration and regulatory approval may be needed for potential new additives, enzymes, and processing aids such as asparaginase. Some companies are producing asparaginase for use in food products and some countries have approved it as a processing aid

 it should be noted that the extent of acrylamide formation can be quite variable e.g. within a production batch made at the same manufacturing plant, or between plants using the same process, ingredients and formulations

 manufacturers need to be aware that variability in incoming raw materials and poorly controlled heating devices can complicate trials of mitigation strategies, by potentially obscuring changes in acrylamide levels.

Other Considerations

 Manufacturer specificity: Each manufacturer needs to explore how a proposed intervention can be implemented in its specific situation; especially when moving from laboratory experiments or pilot plant trials to routine production in the factory to ensure comparable results under commercial conditions.

 Interactions between multiple interventions: Often more than one intervention step may be applied. These individual interventions may lead to an overall reduction of the desired mitigation effect. Particularly in products with highly complex recipes like biscuits, it is very difficult to predict the “real life” impact of a given measure.

 Process compatibility: Any proposed intervention also needs to be assessed for its feasibility and ability to be integrated into an existing factory setting. For example, is space available for any additional storage tanks to add a new ingredient? Will changes affect the line speed and thus the output and competitiveness of a factory? Are new components compatible with the existing equipment, for e.g. the possible corrosive effects of food-grade acids.

 Natural variability: Foods are based on natural commodities like cereals, potatoes or coffee beans. Their composition varies between crop cultivars, harvest season, climatic conditions, soil composition and agronomic practices. Properties also change with storage and initial processing, e.g. extent of milling. These differences and their impact on acrylamide formation are so far poorly understood and can thus not be consistently controlled. Seasonal and year-to-year variability of raw materials can have a greater impact on acrylamide levels than any of the interventions implemented, and must be taken into consideration.

 Process variability: There is a significant variability in acrylamide levels between products of even a single manufacturer, in many cases even within one product range. Thus, to assess the impact of a given intervention, especially if multiple changes are made in parallel, a sufficient number of analyses are needed to permit comparisons: single analyses are nearly always insufficient to evaluate the effect of an intervention for a given product.

 Brand specific consumer acceptance: Each manufacturer needs to assess the impact of the proposed interventions on its brand-specific product characteristics. A modified product may well appear acceptable in principle, but after the modification may no longer match the consumer‟s expectation for an established brand. Thus, improvement of an existing product, in terms of reduced acrylamide content, may be more difficult to achieve than in the case of a newly developed product.

Biscuits, crisp bread, gingerbread, breakfast cereals

In the absence of ammonium raising agents pilot scale studies on biscuits have shown that pH and AA follow a linear trend with a reduction in AA of about 17% per unit drop in pH.

In laboratory experiments with an intermediate product (semi-sweet biscuit) a 20-30% reduction of AA was achieved by adding citric acid to reduce the pH.

Addition of citric and tartaric acid (0.5% in the recipe) decreased AA content approx. 3-fold in gingerbread versus a control, but resulted in a product of insufficient quality (acidic taste, less browning) [3]. In crisp bread and biscuits, the pH has an impact on the organoleptic properties of the final product.

Models have shown that in certain bakery products lower pH in combination with fermentation can lead to an increase in another undesired process chemical, namely 3-monochloropropanediol (3-MCPD).

Addition of citric acid or salt compounds to breakfast cereals has been tested in lab and pilot scales but the palatability of the final product has not been found acceptable. Increasing the pH (by adding NaOH) did reduce AA but also adversely affected the colour and taste. Decreasing the pH (citric acid) during the heat treatment step showed either no or only very limited effect but in any case resulted in unacceptable taste.

Crisp bread

If crisp breads are produced with cereal grains that are low in Asn, then consequently products low in AA are expected. It is possible to dilute the Asn-containing material in certain cases, and rye flour type 1800 replaced with type 997 was commercialised in one product. However, depending on the choice of the diluting material, this may change the product composition and characteristics considerably.

In crisp breads, the thicker the bread, the lower the AA levels. This, however, significantly changes the product characteristics

Breakfast cereals

All of the major grains may be used in breakfast cereals and some grains yield more AA than others within a common process. Wheat, barley and oats yield markedly more AA than maize, or rice. However, the choice of grain defines the food and therefore it is not possible to simply replace the grain by another grain without changing the whole product and losing the product identity the consumers like.

Other ingredients used in cereal products may contribute to AA. Low-roast almonds contain about 10 fold less AA than high roast almonds. Peanuts and hazelnuts contain less than a fifth as much asparagine as almonds so they yield much less AA. Where baked pieces are used in muesli their recipe should be reviewed alongside the advice for biscuits.

Some dried fruits (e.g. prunes, pears) were recently reported to contain AA. Tests were therefore made of some ingredients commonly added to mueslis and flake-with-fruit cereals. Dried fruit and nuts may make up around 25-50% of muesli by weight, raisins and sultanas generally predominate.

There was no measurable AA in raisins of several kinds and origins, dried apple, dried cranberries, candied papaya or candied pineapple. Low levels were found in dried bananas, dried coconut and prunes.
Size dilution in bread (and certain bakery products)

AA is formed in the hot drying crust of bread and the crust (area) to crumb (volume) ratio determines the quantity of AA expressed on the total product. Hence decreasing the surface area to volume ratio, e.g. by producing a larger bread loaf, is one way of reducing AA.

Biscuits

Based on studies conducted in Germany, rework in certain bakery wares may have an impact on the amount of AA present in the final product. For example, a 16% reduction of AA in gingerbread has been shown without rework.

In pilot studies with sweet biscuit dough it has been shown that more AA is formed in biscuits baked from older dough (an increase of approximately 35% over 3 h). The extra AA could be accounted for by the measured increase in free Asn over time. Hence best practice should avoid where possible “dough aging” or reworking of aged dough. However, the most recent survey shows that there is no evidence that elimination of rework provides any benefit in terms of AA reduction when applied on an industrial scale.

Other work conducted on non-fermented crisp bread has shown no significant effect on the formation of AA in the product.

Breakfast cereals

For those breakfast cereals where rework can be used, no effect on the formation of AA is so far reported. The number of distinct processes and recipes is such that manufacturers should test each case.

Crisp bread

Some baked products, such as crisp breads and crackers, can be made from fermented doughs so as to develop specific textures and flavours. Compared to similar non-fermented products, the level of AA in the fermented variants is generally lower. Yeast rapidly assimilates Asn and aspartic acid, as well as sugars. Crisp bread, which is mainly produced with yeast, also shows significantly lower AA content for fermented variants versus cold bread (non-fermented variants). In crisp bread manufacture, other factors such as biscuit thickness and baking conditions must be seen in perspective.

Sweet biscuits and crackers

More AA is formed in dough that has been allowed to age (35% increase over 3h), i.e. increase in free Asn in dough over time. Hence, avoid adding “aged” dough. However, no studies on reducing dough hold time in hard sweet biscuits were reported in the latest CAOBISCO survey.

Biscuit and cracker dough: long yeast fermentations are an effective way of reducing Asn levels. Fructose levels increase at moderate fermentation times, but the yeast later absorbed this, so the net effect on AA was beneficial. However, no studies on increasing fermentation time in crackers were reported in the latest CAOBISCO survey.

The use of lower gassing yeast may be a mitigation option in some products since the latter is independent of Asn consumption. As more yeast activity is added this results in a faster decomposition of Asn at same overall gas generation rate.

Bread

Lab scale trials have with flour salt and water dough has shown that extended yeast fermentation may be one way to reduce AA content in bread. Yeast preferentially removes Asn and studies in the UK have shown a 50% reduction of AA after 1h fermentation time. However the reduction was less effective in commercial recipes that contained added improvers and bakery fat. These observations warrant further study.

Crisp bread

In non-fermented crisp bread, reduction in process temperature and oven speed reduced AA by approx. 75%. The most important impact is coming from securing that the end humidity is as high as tolerable from a quality point of view. However, other products may suffer significant changes to colour, flavour and texture.

Breakfast cereals

The formation of AA during the baking of cereal products is closely related to the combination of moisture content and baking temperature/time (thermal input).

One Manufacturer reports that for breakfast cereals, this concept was evaluated and results showed that AA correlates with moisture but does not correlate well with colour. Therefore, at constant moisture (for toasted products), AA is expected to be constant under conditions of breakfast cereal processing.

However, other Manufacturers report that they evaluated to lower heating temperatures and (separately) shorter heating times and, although both do reduce AA, they adversely affect product colour and taste. Different combinations of heating temperature and time were also examined and it was found that all the combinations that produce an acceptable colour & flavour also have a similar acrylamide level. This suggests that the scope to reduce AA by optimising thermal input may only be restricted to certain breakfast cereal recipe/process combinations.

AA content tends to be correlated with moisture content of toasted product (as lower moisture content is usually generated by a higher thermal input), is well correlated with moisture content but manufacturers generally apply both maximum and minimum ranges for moisture as a part of routine quality management, and raising the moisture content tends to compromise shelf-life.

Regarding colour, one manufacturer reports that that AA correlates well with moisture but does not correlate well with colour. This would suggest that, for some breakfast cereals, there are other factors that affect colour in addition to thermal input (perhaps the natural variability in colours).

Alternative baking technologies such as infrared heating seem promising

Steam baking during the last 5 min. of bake is effective in reducing AA

Bread

In a UK study of bread produced by the Chorleywood bread process it was shown that AA formation could be reduced by taking some simple measures. These included avoiding excessive crust colour generation, baking with lidded pans, and using falling oven temperature profiles.

The impact of new baking techniques such as air impingement and infrared radiation baking on AA formation in the crust has been studied within the Heatox project. Using infrared heating, it was possible to reduce AA content in flat bread cakes by 60% with retained sensory properties. The effect of steam baking during the final part of baking was also studied and afforded a reduction of AA by 40% in white bread, maintaining the sensory quality.

Biscuits

It is unfortunate that the reaction leading to the formation of AA, the Maillard reaction is also that which develops flavour and colour. In some products (e.g. gingerbread) reducing sugars, such as glucose or fructose, are deliberately added so as to achieve particular flavours (and colour). Such products also tend to be higher in AA. Not to add the reducing sugars would reduce the amount of AA, but at the expense of flavour development.

Products which are baked at a high temperature and to a low final moisture content, so as to have a „crisp‟ texture, tend to be higher in AA. Those, such as shortbread, which are baked at low temperature and for a long time, are lower in AA. Individual studies warranted to assess feasibility and acceptance tolerance.

Coffee

Sugar levels in the green beans (Robusta, Arabica) show no correlation to the amount of AA formed during roasting.

Chicory

Inulin and sucrose at approx. 67g/100g dried chicory, and reducing sugars approx. 1.9g/100g (dry wt). These amounts increase substantially during roasting. No relationship between sugar levels and AA formation during roasting

Coffee

Free Asn concentrations in green coffee beans lie within a very narrow range, typically from 20–100 mg/100g, and thus do not provide the opportunity for possible control or reduction by selection of beans with relatively low amounts of free Asn. On average a tendency of slightly higher AA content of roasted Robusta beans have been reported which in some cases may reflect the concentrations of Asn in the green coffee beans. As identified during the FoodDrinkEurope/EC Workshop in 2010, modelling studies of AA formation in coffee will be important to understand to what extent Asn is a key reactant and the potential contribution of minor pathways (e.g. thermolytic protein cleavage) in this product category.

Chicory

The range of free Asn in chicory roots is relatively narrows (40 - 230 mg/100g). Studies at pilot scale show that Asn content of dried chicory is correlated to the formation of AA.

Chicory

Results from lab studies showed a significant reduction in roasted chicory AA level after a 2h soaking in calcium and/or magnesium ions bath [ref]. It resulted in 40-95% lower AA level with magnitude depending on salts and concentration and when compared to untreated chicory which has been roasted under similar conditions (i.e. temperature and colour)

Although these preliminary results are promising, the considerations has to be included:

 The treatment shows a very significant impact on sensory properties.

 Scaling up trials evidenced significant microbiological and environmental concerns.

30. Processing: Thermal Input & Moisture

Coffee

At the beginning of roasting, the AA formation starts rapidly. After reaching a maximum within the first half of the total roast cycle, the AA level decreases with continued roasting. Final finished product levels are at only 20-30% of the maximum level, final concentration being dependent on the target degree of roast and the total roast time. Darker roasting in general, and extending the roast time by using lower roasting temperatures, tends to reduce the AA level but both parameters need to be fixed in narrow ranges to achieve the target flavour profile.

Different to most other food categories, the AA concentration in coffee decreases with increasing thermal input/darker roasting. The hypothesis is that at higher temperatures, as applied during coffee roasting, reactions leading to the depletion of AA dominate towards the end of the roasting cycle. These reactions are as yet not understood, but the hypothesis is supported by studies in model systems that show an increase and subsequent decrease of AA over temperature, explained by potential polymerisation or reaction of AA with food components.

Trials on new/alternative roasting technologies have been conducted. Using a steam/pressure roasting pilot plant unit resulted in a reduction potential of up to 10% in comparison with conventionally roasted sample of similar quality - not indicative of a significant mitigation opportunity.

Chicory

AA is formed at temperatures >130°C, with a maximum at 145°C. Above 150°C, rapid decrease in AA due to process-related loss. Colour development >150°C due to caramelisation (degradation of sucrose). Decreasing the roasting temperature and concomitantly increasing the roasting time, favours the loss of AA.

Infant cereals

In roller dried infant cereals, whole grain, reducing sugars addition to the mix (e.g. fruits, honey, fructose), leads to a higher amount of AA in the final product  Baby foods other than cereal based foods

Product containing sweet potatoes are of greater risk, due to relatively higher amounts of AA precursors. Baby biscuits

Generally applicable to biscuits, whole grain, reducing sugars in the recipe may lead to higher amounts of AA in the final product.

Infant cereals

Different technologies are employed to manufacture infant cereals, e.g. extrusion, roller drying. Most ingredients contain large proportion of cereal flours, and recipes are usually characterized by high water content in the wet mix hydrolysis step, enabling the use of asparaginase. Provided the incubation / residence time, temperature, and mixing conditions are controlled, asparaginase addition can result in a significant decrease (up to 80%) of asparagine.

The Concept of ALARA

“ALARA” is an acronym for the concept “As Low As Reasonably Achievable”.

ALARA means that a Food Business Operator (FBO) should take every reasonable measure to reduce the presence of a given contaminant in a final product taking into account other legitimate considerations.

To ensure continuing compliance with the ALARA concept, the FBO should monitor the effectiveness of the implemented measures and should review them as necessary.

ALARA as Applied to Acrylamide

In the context of acrylamide and other process contaminants, which are the result of naturally occurring chemical reactions in heated foods and for which there are currently no levels that regulators have agreed upon as being „safe‟, ALARA means that the FBO should make every reasonable effort (based upon current knowledge) to reduce levels in final product and thereby reduce consumers exposure. ALARA could for example mean that an FBO changes parts of a process or even a whole process if technologically feasible.

The tools identified within the FoodDrinkEurope Toolbox are potential measures designed to limit acrylamide levels in final product through interventions at various stages of production (agronomical, recipe, processing, and final preparation). They are based upon scientific knowledge and practical application in specific circumstances.

As technology develops, new and better tools for acrylamide reduction may become available. As part of a continuous process FBOs should review what tools are available on regular basis, and consider whether they can implement these tools into their processes or their product.

If a FBO chooses not to implement an available tool then the onus should be placed upon that same FBO to demonstrate why its application is believed to be unreasonable or ineffective.

Considerations may include:

 potential impact that use of a known acrylamide mitigation tool will have upon levels of acrylamide in the final product

 potential impact that use of a known acrylamide mitigation tool may have upon the formation of other process contaminants (e.g. furan) and/or reduction in control of other hazards e.g. microbiological

 feasibility of implementing the identified controls, e.g. legal compliance, commercial availability of the mitigation tool, occupational health hazards, timescales and costs associated with upgrading or replacing plant equipment.

 impact that use of a known acrylamide mitigation tool will have on organoleptic properties and other quality aspects of the final product as well as product safety (the ideal method would have no adverse effects)

 known nutritional benefits of using certain ingredients in preference to others, e.g. use of whole grain cereals instead of refined cereals.

(e.g. fertiliser regimes) may have an effect on amino acid ratios in potatoes. Sulphur deprivation may alter the ratio of free Asn: total free amino acids in a tuber and research have suggested that this ratio is potentially of greater significance to the formation of AA in potatoes than previously thought: in particular in the Asn: Gln ratio.

So far no optimum amino acid ratio in potato has been established.

AND NOW IN WATER

 As part of the Drinking Water and Health pages, this fact sheet is part of a larger publication:

National Primary Drinking Water Regulations

This is a factsheet about a chemical that may be found in some public or private drinking water supplies. It may cause health problems if found in amounts greater than the health standard set by the United States Environmental Protection Agency (EPA).

What is Acrylamide and how is it used?

Acrylamide is an organic solid of white, odorless, flake-like crystals. The greatest use of acrylamide is as a coagulant aid in drinking water treatment. Other uses of include: to improve production from oil wells; in making organic chemicals and dyes; in the sizing of paper and textiles; in ore processing; in the construction of dam foundations and tunnels.

The list of trade names given below may help you find out whether you are using this chemical at home or work.

Trade Names and Synonyms:

 2-Propenamide Acrylic amide Ethylenecarboxamide Amresco Acryl-40 Acrylagel Optimum

Why is Acrylamide being Regulated?

In 1974, Congress passed the Safe Drinking Water Act. This law requires EPA to determine safe levels of chemicals in drinking water which do or may cause health problems. These non-enforceable levels, based solely on possible health risks and exposure, are called Maximum Contaminant Level Goals.

The MCLG for acrylamide has been set at zero because EPA believes this level of protection would not cause any of the potential health problems described below.

There are currently no acceptable means of detecting acrylamide in drinking water. In this case, EPA is requiring water suppliers to use a special treatment technique to control its amount in water. Since acrylamide is used in drinking water treatment processes, it is being controlled simply by limiting its use for this purpose.

These drinking water standards  and the regulations for ensuring these standards are met, are called National Primary Drinking Water Regulations. All public water supplies must abide by these regulations.

What are the Health Effects?

Short-term: EPA has found acrylamide to potentially cause the following health effects when people are exposed to it at levels above the MCL for relatively short periods of time: damage to the nervous system, weakness and incoordination in the legs.

Long-term: Acrylamide has the potential to cause the following effects from a lifetime exposure at levels above the MCL: damage to the nervous system, paralysis; cancer.

How much Acrylamide is produced and released to the environment?

Demand for acrylamide in the early 1990s was about 120 million pounds. The main source of concern for acrylamide in drinking water is from its use as a clarifier during water treatment. When added to water, it coagulates and traps suspended solids for easier removal. However, some acrylamide does not coagulate and remains in the water as a contaminant. Improvements in the production and use of acrylamide have made it possible to control this contamination to acceptable levels.

From 1987 to 1993, according to EPA's Toxic Chemical Release Inventory, acrylamide releases to land and water totalled over 40,000 lbs. These releases were primarily from plastics industries. The largest releases occurred in Michigan.

What happens to Acrylamide when it is released to the environment?

Acrylamide does not bind to soil and will move into soil rapidly, but it is degraded by microbes within a few days in soil and water. Its has little tendency to accumulate in fish.

How will Acrylamide be Detected in and Removed from My Drinking Water?

The regulation for acrylamide became effective in 1992. EPA requires your water supplier to show that when acrylamide is added to water, the amount of uncoagulated acrylamide is less than 0.5 ppb.

How will I know if Acrylamide is in my drinking water?

If the treatment technique for acrylamide fails, the system must notify the public via newspapers, radio, TV and other means. Additional actions, such as providing alternative drinking water supplies, may be required to prevent serious risks to public health.

Drinking Water Standards:

Mclg: zero Mcl: Treatment Technique

Learn more about your drinking water!

EPA strongly encourages people to learn more about their drinking water, and to support local efforts to protect and upgrade the supply of safe drinking water. Your water bill or telephone books government listings are a good starting point.

Your local water supplier can give you a list of the chemicals they test for in your water, as well as how your water is treated.

Your state Department of Health/Environment is also a valuable source of information.

For help in locating these agencies or for information on drinking water in general, call: EPAs Safe Drinking Water Hotline

by Amonakur