Why is acrylamide considered a risk to public health?

Acrylamide causes cancer in laboratory animals and is classed as a probable human carcinogen. High exposure can also damage the nervous system.

What did EFSA conclude about acrylamide in 2015?

EFSA concluded that acrylamide in food potentially increases the risk of cancer for consumers of all ages. The finding shaped EU controls on food businesses.

Why can no safe level of acrylamide intake be set?

Acrylamide is genotoxic, meaning it can damage DNA. Any exposure may carry some risk, so intake should be as low as reasonably achievable.

CCEA A-Level Nutrition and Food Science 3310

Protein

Topic overview Functions of protein Amino acids, biological value and complementation Animal and plant sources of protein Novel protein sources Nitrogen balance and protein requirements

Fat

Topic overview Functions of fat Structure of fats and fatty acids Saturated and monounsaturated fatty acids Omega-3, omega-6 and trans fatty acids Essential fatty acids

Carbohydrate

Topic overview Sources and functions of carbohydrate Intrinsic, extrinsic and non-milk extrinsic sugars Starch and resistant starch Non-starch polysaccharides and dietary fibre Blood sugar, glycaemic index and glycaemic load

Vitamins

Topic overview Vitamin solubility, absorption and bioavailability Vitamin A and beta-carotene Vitamin D and sunlight Vitamins E and K Thiamin, riboflavin and niacin Vitamin B6, vitamin B12 and folate Vitamin C and scurvy

Minerals

Topic overview Calcium and phosphorus Magnesium, sodium and potassium Iron and iron deficiency anaemia Iodine and fluorine Selenium and zinc Mineral bioavailability and absorption

Water and Other Fluids

Topic overview Functions and sources of water Nutritional benefits of other drinks Factors affecting hydration Dehydration and water intoxication

Nutrition Through Life

Topic overview Pre-conception and pregnancy nutrition Lactation and infant milk feeding Weaning and pre-school children School-age children and teenagers Nutrition for adult men and women Older adults and the frail elderly Dietary Reference Values and diet evaluation

Eating Patterns

Topic overview Food consumption trends and demographic change Social change, employment and leisure patterns Resources and availability of healthy food Food labels and advertising as barriers

Energy and Energy Balance

Topic overview Why the body needs energy Basal metabolic rate and physical activity level Energy EARs through life Energy balance and weight change

Overweight and Obesity

Topic overview BMI, waist circumference and measuring body fat Trends in childhood and adult obesity Barriers to achieving a healthy weight Health problems of excess weight Achieving a healthy weight in children and adults

Cardiovascular Disease

Topic overview Defining CVD and how atherosclerosis develops Non-modifiable risk factors for CVD Smoking, inactivity, alcohol, obesity and Type 2 diabetes Blood cholesterol, fatty acids and soluble fibre Hypertension, sodium, antioxidants and homocysteine Preventing CVD through diet and lifestyle

Cancer

Topic overview Cancer and how tumours develop Fat, salt and meat in cancer risk Wholegrains, fruit, vegetables and antioxidants Lifestyle factors in cancer risk Recommendations to reduce cancer risk

Type 2 Diabetes

Topic overview Definition and symptoms of Type 2 diabetes Risk factors for Type 2 diabetes Preventing Type 2 diabetes Managing Type 2 diabetes

Alcohol

Topic overview Units, energy and alcohol's link to obesity Alcohol, the heart and cancer Alcohol in pregnancy and the developing baby Nutritional effects of heavy drinking

Physical Activity

Topic overview UK physical activity guidelines Activity, heart health and energy balance Bone, joint, muscle and mental health benefits

Food Security and Food PovertyOption A

Topic overview Food security and the threat from climate change Land degradation and population growth Food poverty as a global issue Food poverty in the UK and Northern Ireland Food banks, FareShare and the Trussell Trust

Food SustainabilityOption A

Topic overview Animal farming, climate change and natural resources Local and seasonal food Organic farming and the environment Fairtrade and producer countries Red Tractor, NI Beef and Lamb, LEAF and Conservation Grade Carbon labels, Rainforest Alliance, MSC and green claims

Food WasteOption A

Topic overview Environmental and ethical impact of food and packaging waste Waste from primary producers and food manufacturers Waste from retailers and consumers WRAP, the Courtauld Commitment and Love Food Hate Waste NI

Changing Consumer BehaviourOption A

Topic overview Advice for sustainable food choices Barriers to sustainable food choices Environmental and social cost of supermarket shopping

Food Safety Through the Food ChainOption B

Topic overview WHO and shared responsibility for food safety Animal and plant health risks The Food Standards Agency and DAERA GMP, quality assurance standards and traceability HACCP in food-serving establishments Hygiene ratings, food law inspections and EHPs

Microbiological ContaminationOption B

Topic overview Salmonella and Campylobacter Listeria and Escherichia coli High-risk foods for food poisoning Microbial control by producers and manufacturers Microbial control in catering and at home

Chemical ContaminationOption B

Topic overview Acrylamide in cooked foods Arsenic in rice Bisphenol A and dioxins Mercury, lead and cadmium in food

Food AdditivesOption B

Topic overview Additive regulation and E numbers Food colours and flavour enhancers Intense and bulk sweeteners Preservatives, nitrites and sulphites

Food AllergensOption B

Topic overview Why food allergies are increasing Allergen labelling and information rules The FSA's work on allergy and intolerance

Food Safety Controls and LegislationOption B

Topic overview EFSA and food risk assessment General food hygiene under Regulation 852/2004 Regulation 853/2004 and official controls

Research Skills

Topic overview Primary and secondary research Questionnaires and interviews Food diaries, observation and sensory evaluation Sampling and research ethics Evaluating and referencing sources Analysing and presenting data

Chemical Contamination

4 subtopics
12 things to know
A2 1
A2 1 Option B, Food Safety and Quality

What Chemical Contamination covers

Chemical Contamination is examined in Unit A2 1 Option B, Food Safety and Quality — one of two options. It covers acrylamide in cooked foods, arsenic in rice, bisphenol A and dioxins and mercury, lead and cadmium in food.

Where it is assessed

A2 1

Option B, Food Safety and Quality — a written examination.

Check the CCEA specification ↗

The 4 subtopics

Each one has its own page.

What you need to know

Answer each one before you reveal it.

Your recallNot started

Key term

Which rice products carry the most inorganic arsenic, and how can cooking reduce it?

Key term

Where does lead exposure come from, and why is lead especially harmful to children?

Process

What is acrylamide, and how does it form in food?

Key term

What is bisphenol A, and where is it found in the food chain?

Key term

Under what cooking conditions does acrylamide form?

Key term

Why does rice contain more arsenic than most other cereals?

Key term

Why is BPA a concern for public health?

Key term

Why are heavy metals a concern in food?

Key term

Which foods contribute most acrylamide to the diet?

Key term

How does arsenic come to be in the soil and water used for rice?

Key term

What conditions increase the migration of BPA into food?

Key term

How does mercury reach fish?

Take Chemical Contamination further

The same content, four other ways.

Commonly confused

Pairs that lose marks when they are blurred together.

Inorganic arsenic vs Organic arsenic
Inorganic arsenic: the more toxic, carcinogenic form found mainly in rice and drinking water. Organic arsenic: the far less harmful form found mainly in fish and seafood.
Bioaccumulation vs Biomagnification
Bioaccumulation: the build-up of a substance in one organism's tissues over its lifetime. Biomagnification: the rising concentration of a substance at each step up a food chain.
Methylmercury vs Cadmium
Methylmercury: a neurotoxin concentrated in large predatory fish. Cadmium: a metal that accumulates in the kidneys and weakens bones.

Questions from this topic

Each one with the model answer underneath.

1
What is acrylamide, and how does it form in food?
Model answer
Acrylamide is a chemical that forms when starchy foods are cooked at high temperatures. The amino acid asparagine reacts with reducing sugars in the Maillard reaction.
2
Under what cooking conditions does acrylamide form?
Model answer
Acrylamide forms mainly above about 120 °C in low-moisture conditions. High-temperature frying, baking, roasting and toasting produce it, while boiling does not.
3
Which foods contribute most acrylamide to the diet?
Model answer
Chips, crisps, toast, breakfast cereals, biscuits and coffee are major sources. Potato and cereal products are the main contributors.
4
Why is acrylamide considered a risk to public health?
Model answer
Acrylamide causes cancer in laboratory animals and is classed as a probable human carcinogen. High exposure can also damage the nervous system.
5
What did EFSA conclude about acrylamide in 2015?
Model answer
EFSA concluded that acrylamide in food potentially increases the risk of cancer for consumers of all ages. The finding shaped EU controls on food businesses.
6
Why can no safe level of acrylamide intake be set?
Model answer
Acrylamide is genotoxic, meaning it can damage DNA. Any exposure may carry some risk, so intake should be as low as reasonably achievable.

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Protein

Fat

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Vitamins

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Nicotine also blood vessels.

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AThe man's intake is 75% of the RNI.

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Overweight means an adult BMI from 25 up to 29.9.

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Chemical Contamination revision questions

What does Chemical Contamination cover in CCEA A-Level Nutrition and Food Science?: 4 subtopics: acrylamide in cooked foods, arsenic in rice, bisphenol a and dioxins and mercury, lead and cadmium in food. Each one has its own page with questions and model answers.
How is Chemical Contamination organised?: By the CCEA 3310 specification, subtopic by subtopic, so it matches the order you are taught it in.

Every question in Chemical Contamination, on a schedule.

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