On June 4, 2015 the European Food Safety Authority (EFSA) published a Scientific Opinion on acrylamide in food. A draft scientific opinion on the topic was published in June 2014 and was then open for public consultation (FPF reported). Experts from EFSA’s Panel on Contaminants in the Food Chain (CONTAM) reconfirmed previous evaluations that acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups. The main conclusions of CONTAM have not changed since the draft opinion was made available for public consultation. The chair of the CONTAM Panel, Diane Benford, said the public consultation helped clarify CONTAM’s evaluation of studies on the effects of acrylamide in humans and the description of the main food sources of acrylamide for consumers. Acrylamide is a chemical that naturally forms in starch containing food products during high-temperature cooking (+120°C). Most important food groups contributing to acrylamide exposure include fried potato products, coffee, biscuits, crackers, crisp bread and soft bread. Acrylamide is also produced industrially and used in the production of food contact materials (FCMs). A technical report on the outcome of the public consultation on the draft opinion and a non-technical summary of the scientific opinion are available on EFSA’s website.

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CONTAM (June 4, 2015). “Scientific Opinion on acrylamide in food.

EFSA (June 4, 2015). “Acrylamide in food is a public health concern.