food service forum acrylamide mar 2011
TRANSCRIPT
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ACRYLAMIDE
Christina Tlustos
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ACRYLAMIDEACRYLAMIDE
Important industrial chemical used since mid 1950s
Water treatment Paper industryMiningOil fields
GluesCoatingsAdhesivesFlocculants
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PROCESS CONTAMINANT
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Acrylamide in food…Acrylamide in food…Its presence in food was unknown prior to the Swedish report in 2002.
Found “by chance” when blood samples of exposed workers and an unexposed control group were compared and high levels of acrylamide were found in both groups.
=?
Found at relatively high concentrations in certain types of food!
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Acrylamide Formation in Food
•Most important pathway:Reaction between reducing sugars and Asparagine in the
context of the Maillard Reaction (browning)
•Crucial factor:thermal input (temperature & heating time) frying, roasting
or baking generally at temperatures above 120°C
• ‘Top Eight’ foods: French fries (oil fried and oven baked), breakfast cereals,
potato chips, cookies, coffee, toasted bread, pies and cakes
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Why worry?Why worry?
• Neurotoxicity in humans is well known from
occupational and accidental exposures
• Experimental studies in animals have shown
reproductive, genotoxic and carcinogenic properties
• IARC classified chemical as “probably carcinogenic to
humans (Group 2A)”
• Relative levels of acrylamide in the diet are higher
than many other known carcinogens
• Regarded as a genotoxic carcinogen - a safe level of
exposure cannot be established
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What can we do?
• Risks to consumers have been discussed by many international bodies (e.g. EFSA, FAO, WHO), EU committees and national authorities
• Initiatives to reduce/prevent acrylamide formation• CIAA Toolbox• EU Acrylamide Workshops & Stakeholder meetings• Etc.
• EU Initiatives• EU Monitoring Recommendation• EU Indicative Values• EU Checklist
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EU Monitoring Programme*
• Monitoring of food groups known to be major contributors• Principal aim is to investigate if mitigation strategies (i.e.
Toolbox) are used and/or effective• Produce taken from same source over period of 3 years
(2007 – 2009)• Data from Member States analysed by EFSA• Results did not show clear trends• Programme extended (open-ended)• Accompanied by a checklist to collect further information• Information used to establish indicative values
* Commission Recommendation of 2 June 2010 on the monitoring of acrylamide levels in food (2010/307/EC)
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CIAA TOOLBOX
Excerpt from the Toolbox (Source: http://www.ciaa.be/asp/documents/l1.asp?doc_id=822)
Toolbox Compartment
Agronomical Recipe Processing Final Preparation
French Fries
Choose potato varieties with low reducing sugar levels.
Store potatoes at > 6°C Control the levels of reducing sugar
or fry test the potatoes
Blanch potato strips in hot water to remove reducing sugars
Cut thicker strips
Follow on-pack instructions Control the temperature &
time of final cooking When cooking smaller
amounts, reduce cooking time
When frying not >175°C Aim for light golden colour
Potato crisps
Choose potato varieties with low reducing sugar levels.
Lot selection of potatoes suitability for the product type should be based on reducing sugars content or colour assessment of a fried sample.
Long-term storage of potatoes should be > 6°C.
Use of calcium salts can reduce AA in formulated potato-based products
Use of acids shown to reduce AA in some types of formulated products.
Control the temperature/time cooking profile and final moisture control
In flash frying: ensure rapid cooling In-line colour sorting to remove dark
crisps
Aim for a light golden colour
Bread For wheat grain, the importance of
maintaining sulphur levels must be stressed to farmers
Avoid adding reducing sugars in the recipe
The addition of calcium salts e.g. calcium carbonate and sulphate may reduce the formation of AA
Control the baking time and temperature to prevent excessive browning in the crust
When toasting aim for a light golden colour
Crisp bread For wheat grain, the importance of
maintaining sulphur levels must be stressed to farmers
Non-fermented crisp bread control process temperature and oven speed
Control the final moisture content Asparaginase is a tool for non-
fermented crisp bread
Biscuits/bakery wares
For wheat grain, the importance of maintaining sulphur levels must be stressed to farmers
Replacement of ammonium bicarbonate with other raising agents
If possible avoid using fructose
Asparaginase is a tool for certain biscuit and cereal applications
Do not over bake
Breakfast cereals
For wheat grain, the importance of maintaining sulphur levels must be stressed to farmers
Minimise reducing sugars in the cook phase
Consider the introduction of other inclusions e.g. roasted nuts, dried fruits
Do not over bake or over toast Manage the toasting to achieve an
uniform colour for the product
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FoodstuffIndicative value
[µg/kg]
Value applies to product as defined in the Annex to Recommendation 2010/307/EU
French fries ready-to-eat 600 Product sold as ready-to-eat
Potato crisps 1000 Product as sold
Soft bread 150 Product as sold
Breakfast cereals (excl. muesli and porridge) 400 Product as sold
Biscuits, crackers, wafers, crisp bread and similar, excl. ginger bread
500 Product as sold
Roast coffee 450 Product as sold
Instant (soluble) coffee 900 Product as sold
Baby foods, other than processed cereal based foods[1]
80 Product as sold
Biscuits and rusks for infants and young children 250 Product as sold
Processed cereal based foods for infants and young children[2], excl. biscuits and rusks
100 Product as sold
[1] as defined in Article 1(2)(b) of Commission Directive 2006/125/EC of 5 December 2006 on processed cereal-based foods and baby foods for infants and young children (OJ L 339, 6.12.2006, p. 16).[2] as defined in Article 1(2)(a) of Commission Directive 2006/125/EC of 5 December 2006 on processed cereal-based foods and baby foods for infants and young children (OJ L 339, 6.12.2006, p. 16).
Indicative Values
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Summary
• At the likely levels of acrylamide intake from the diet, the
key effects of concern are genotoxicity and possible
carcinogenic effects
• Appropriate efforts to reduce acrylamide concentrations
in food should continue
• Keep identifying how to optimise processing, preparation
and cooking regimes to reduce levels of acrylamide in
food
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