Acrylamid

Acrylamide, a toxic compound, finds common use in paper production, dyes, plastics, and in water treatment.

First detected accidentally in food in 2002, acrylamide is now known to naturally form during cooking at high temperatures from sugars and certain amino acids, particularly asparagine found in potatoes and cereals. This reaction occurs in starchy foods like French fries, potato chips, cookies, coffee, and soft breads.

Acrylamide in Food: Scientific Opinions & Risk Assessment

Acrylamide is genotoxic and carcinogenic.

JECFA (2010) and EFSA (2010, 2015) confirmed its health risks, especially concerning cancer, affecting consumers of all ages, with particular concern for the youngest (CONTAM, 2015).

Food represents the primary source of human exposure to acrylamide, leading to overexposure, as daily consumption exceeds safe levels (EFSA). Most cooking methods involving high temperatures contribute to its formation.

The European food and beverage industry, FoodDrinkEurope, and the FDA have issued guidelines to reduce acrylamide levels in products. The UK Food Safety Agency initiated the „Go for gold“ campaign, offering cooking tips to limit acrylamide.

Regulatory Framework

Currently, no mandatory limits exist for acrylamide in food.

In 2011, the European Commission established indicative values, later reduced in 2013 (Recommendation 2013/647/EU) due to insufficient reductions observed (EFSA). Given its genotoxic and carcinogenic nature, neither a tolerable daily intake (TDI) nor a safe threshold can be established, necessitating minimization (ALARA).

On November 20, 2017, the European Union issued Commission Regulation (EU) 2017/2158, providing official „guideline values“ for acrylamide in common foods, prompting companies to implement mitigation measures.

Though the new Regulation offers indicative official values, the establishment of legally binding limits is the next step, requiring food industries to adapt to evolving legislation and consumer demands.

Mérieux NutriSciences Solution

Mérieux NutriSciences offers dedicated solutions, including consulting and analytical services, for acrylamide detection in food products.

Our laboratories utilize Liquid Chromatography (LC) coupled with Triple Quadrupole Mass Spectrometry (MS/MS) to accurately quantify acrylamide, ensuring excellent performance. This method, employing appropriately modified internal standards and matrix effect evaluation, complies with the LoQs recommended by the European Commission.

Contact our experts to get support on acrylamide analysis: