FPA respond to acrylamide report
Acrylamide is found in a wide variety of foods, both commercially prepared and those cooked at home, and is likely to be impossible to totally eliminate from foods.
The Food Products Association (FPA) has said that it will continue to participate in the ongoing assessment of acrylamide in foods.
FPA and commented on the March 2, the Food and Agriculture Organization (FAO) and World Health Organization (WHO) Joint Expert Committee on Food Additives (JECFA) report on acrylamide in food. Commenting on the report's conclusions, Dr. Susan Ferenc, DVM, Ph.D., Executive Vice President and Chief Science Officer of the Food Products Association (FPA) said, “WHO and FAO, in announcing the JECFA report, continue to recommend that national governments encourage consumers to follow established dietary guidelines and eat a well-balanced diet consisting of a wide variety of foods in moderation. This is consistent with advice given by numerous public health authorities around the world. On March 3, commenting on the JECFA report, the Food and Drug Administration (FDA) reiterated its advice that consumers should 'eat a balanced diet, choosing a variety of foods that are low in trans fat and saturated fat, and rich in high-fiber grains, fruits and vegetables.'
Acrylamide is found in a wide variety of foods, both commercially prepared and those cooked at home, and is likely to be impossible to totally eliminate from foods. The FPA said that the purpose of the JECFA report is to examine available scientific information to assist national governments in better understanding what is known about acrylamide toxicology, and how to evaluate potential ways to reduce acrylamide concentrations in food. It should be noted that the JECFA report recommends that acrylamide be re-evaluated when the results from ongoing toxicological studies are available. The JECFA report also points to the need for additional information about acrylamide in foods to adequately consider potential human health concerns.
"The JECFA report notes that scientists in the food industry and other institutions are exploring possible safe and effective ways to reduce acrylamide levels in various foods. FPA agrees with the cautionary note made by the JECFA report, as well as by WHO and FAO, in addressing reduction options, that 'any major changes would need to be checked for consumer acceptability, nutritional quality and the possible increased formation of other undesirable substances.' Clearly, further research is needed before any solid recommendations to industry and consumers can be made regarding reducing levels of acrylamide in food. The FPA serves the scientific and technical trade association for the US food processing industry.
The FPA said that the purpose of the JECFA report is to examine available scientific information to assist national governments in better understanding what is known about acrylamide toxicology, and how to evaluate potential ways to reduce acrylamide concentrations in food. It should be noted that the JECFA report recommends that acrylamide be re-evaluated when the results from ongoing toxicological studies are available. The JECFA report also points to the need for additional information about acrylamide in foods to adequately consider potential human health concerns.
"The JECFA report notes that scientists in the food industry and other institutions are exploring possible safe and effective ways to reduce acrylamide levels in various foods. FPA agrees with the cautionary note made by the JECFA report, as well as by WHO and FAO, in addressing reduction options, that 'any major changes would need to be checked for consumer acceptability, nutritional quality and the possible increased formation of other undesirable substances.' Clearly, further research is needed before any solid recommendations to industry and consumers can be made regarding reducing levels of acrylamide in food. The FPA serves the scientific and technical trade association for the US food processing industry.
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