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FAO/WHO Seminar on Acrylamide in Food, Arusha, 16 March 2003

EU Commission Perspective on Acrylamide in Food

Dr Martin Slayne

European Commission

Directorate General Health & Consumer Protection

Chemical and physical risks; surveillance

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OVERVIEW

EU Commission consultations Initiatives Database on EU research activities Summary What next? Risk management?

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EU Commission Consultations

Scientific Committee on Food risk assessment opinion 3 July 2002

genotoxic + carcinogenic properties

reduce levels to ALARA, but more data needed

(reducing levels, formation, exposure, bioavailability, mode of carcinogenic action, intake/ toxicity, biomarkers, epidemiology)

how to reduce? clarify safety implications

endorsed advice FAO/ WHO consultation June 2002

(don’t overcook, healthy eating, investigate how to reduce, international network)

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Meeting October 2002 EU Member States + stakeholder groups co-ordination of EU activities industry action plan - data, formation, product

characterisitics, commercial scale? potential to quantify risk? consumer groups - honest information on

uncertainties, future advice e.g. food preparation?

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Initiatives DG for Health & Consumer Protection

database to summarise EU research activities http://europa.eu.int/comm/food/fs/sfp/fcr/acrylamide/acryl_index_en.html

ongoing assessments in collaboration with European Food Safety Authority (EFSA)

DG for Research research topic for long term aspects -

Framework Programme 6, http://fp6.cordis.lu/

Theme ‘Food Quality & Safety’:‘Health risks from heat-treated foods and food products’

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Research workshop 28 March 2003 Dutch Food Authority (VWA), UK Food Standards

Agency, EU Food Industry (CIAA), EU Commission, EFSA

Identify and focus on gaps in knowledge

Joint Research Centre assess analytical methods, workshop 28-29 April data collection (levels of acrylamide in foods)

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Database onEU Research Activities

Published on website 28 February 10 study areas, 98 entries Summarises research activities Helps provide complete picture Updates Link to FAO/WHO Infonet

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Summary of database entries

Study Area Entries Study Area Entries

1. Levels in food 17 6. Toxicology/carcinogenicity

7

2. Dietaryexposure

9 7. Biomarkers 4

3. Ways to reducelevels

17 8. Epidemiology 2

4. Mechanisms offormation

6 9. Methods ofanalysis

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5. Bioavailability 3 10. International 13

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Area 1. Levels of acrylamide in foods

17 entries foods tested e.g. cereals, breads, crackers,

potato crisps, chips, biscuits, chocolate, coffee, baby foods etc. Up to > 3000 g/kg

effects of cooking: toasting, baking, frying, boiling etc.

ongoing studies e.g. total diet

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Area 2. Dietary exposure

9 entries provisional estimates:

~0.5 g/kg.bw/day mean adult up to 1.1 g/kg.bw/day adult high consumer ~0.3 g/kg.bw/day mean infant up to 2.9 g/kg.bw/day children high consumers

coffee ~ one third of exposure Nor + Swiss

ongoing studies

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Area 3. Ways to reduce levels

17 entries (mainly potato and cereal products) processing potato products

blanching, temp., time - not connected? raw materials variable

bread/ crispbread high in crusts, baking in closed containers levels cereal type - no significant influence? reducing sugars did not acrylamide

ongoing + planned studies ( 2006) raw materials, storage, processing, enzyme

treatment etc.

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Area 4. Mechanisms of formation

6 entries ongoing + planned

mechanism of formation in different foods

amino acids (asparagine) + reducing sugars (glucose)

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Area 5. Bioavailability

3 entries profile of acrylamide and metabolites compared

with toxicological profile (ongoing) - humans, pigs and rats?

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Area 6. Toxicology/ carcinogenicity

7 entries ongoing + planned

dose-effect at low doses mutagenicity + carcinogenicity via diet cytotoxicity on gut mucosa cells at low doses in vivo DNA damage colon cancer model

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Area 7. Biomarkers

4 entries ongoing + planned

methods for haemoglobin adducts in blood dose and effect

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Area 8. Epidemiology

2 entries one study shows no significant link between

consumption of fries and crisps and cancer (cardiovascular implications not yet available)

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Area 9. Methods of analysis

20 entries Developing methods e.g. LC MS/MS, GC-MS Validating methods Performance testing studies N.B. Joint Research Centre has collated

technical details for workshop 28-29 April

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Area 10. International activities

13 entries FAO/WHO consultation + infonet DG Research proposal for international collaboration Scientific Committee opinions (environ., cosmetic, food) Joint Research Centre initiatives US JIFSAN workshop (Oct 2002) ILSI Europe brainstorming meeting (Dec 2002)

- task force - toxicology Switzerland - range of studies e.g. methods, duplicate

diet (coffee), potato processing...

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Summary Database gives general picture of current +

anticipated information Indications on ways to reduce levels/ avoid

formation in some products, but many factors Dietary exposure - not only potato and cereal

products e.g. coffee Health implications from acrylamide in food

unclear International initiatives generating much data

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What next?Studies ongoing + planned, workshopsCollaboration + exchange of informationUrgency to clarify risk from acrylamide

in food - potential genotoxic carcinogenAim to reduce levelsFocus on foods contributing most +

foods for infants + young children?

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Risk Management Options?

Codes of Good Practice? producers, processors, caterers…

Advice to consumers? dietary, food preparation, cooking…

Administrative/ Governmental measures? target levels/ minimisation strategy?

(e.g. as adopted by Germany) limits?

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ACKNOWLEDGEMENTS

Djien Liem

European Food Safety Authority

Database link:http://europa.eu.int/comm/food/fs/sfp/fcr/acrylamide/

acryl_index_en.html

E-mail: martin.slayne@cec.eu.int