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

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Chemical Contamination

Acrylamide in cooked foods

3 things to know
A2 1

Overview

How acrylamide forms, the foods that contribute most, EFSA's 2015 conclusion, Regulation (EU) 2017/2158 benchmark levels, asparaginase, and the FSA's Go for Gold advice.

What you need to know

Answer each one before you reveal it.

Your recallNot started

Process

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

Key term

Under what cooking conditions does acrylamide form?

Key term

Which foods contribute most acrylamide to the diet?

Questions from this subtopic

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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