Acrylamide study produces pleasing results
A new Ministry for Primary Industries (MPI) report shows that the concerted effort by New Zealand’s potato crisp manufacturers to lower acrylamide in their products is paying off.
Acrylamide is a chemical that is produced naturally in foods by common cooking methods such as frying, roasting or baking at high temperatures. MPI monitors the presence of acrylamide in the food supply because its presence is potentially a human health issue.
The survey is carried out so that food safety regulators and manufacturers can implement strategies that will reduce the risks associated with consumption of acrylamide. Having information about the level of exposure to acrylamide in commonly eaten foods helps achieve this.
The last survey – which was carried out in 2011 – looked at the major contributors of acrylamide exposure in New Zealand. These are potato products (crisps, hot chips and roasted potatoes), cereal-based foods (fresh and toasted bread, breakfast cereals, biscuits, muffins, fried rice/noodles and cereal-based snack foods), and nut products (peanut butter, roasted peanuts and cashews). This is largely consistent with international findings.
The survey found that the contribution of potato crisps to overall exposure appears to have decreased between 2006 (when MPI carried out a similar survey) and 2011, while the contribution from potato hot chips and oven baked/roasted potatoes appears to have increased.
However, while the mean acrylamide concentrations in hot potato chips and wheat biscuit cereals were very similar to the results from the 2006 survey, concentrations for potato crisps have significantly decreased to one-third (1,570 μg/kg to 581 μg/kg).
MPI principal advisor toxicology John Reeve says potato products were identified very early as a significant contributor to people’s acrylamide exposure. “It’s encouraging to see how industry has stepped up and addressed this issue by taking voluntary steps to reduce the amount of acrylamide that’s in their potato products,” he says.
Industry has access to two resources to help reduce the levels of acrylamide: The FoodDrink Europe toolkit, which was developed by industry, and the WHO/FAO Codex code of practice on the reduction of acrylamide in food.
Although mean estimates of dietary acrylamide exposure are very similar to estimates made in 2006 (towards the upper end of the range derived internationally), Mr Reeve says that they are not associated with food safety concerns. “However, it’s prudent to reduce exposures and increase the margin of safety.”
MPI is considering further work on acrylamide to ensure the chemical remains at levels that do not pose any food safety concerns.
Notes to editors:
Eating a balanced and varied diet, which includes plenty of fruit and vegetables, and moderating consumption of fried and fatty foods – whether cooked at home or bought – reduces the dietary exposure to acrylamide.
People can reduce acrylamides and other potentially toxic natural by-products of the cooking process by avoiding contact of foods with flames, as well as cooking with the heat source above or on the side rather than below the food. However, it’s important to heat foods right through to a temperature high enough (74°C) to kill bacteria.
There’s more information about acrylamide on our website:
Miriam Meister, Senior Communications Adviser
Telephone: 04-894 2466 or 029-894 2466