Acrylamide: Problematic Substance in Food

The European Food Safety Authority (EFSA) confirms that acrylamide in food potentially increases the risk of cancer for consumers of all ages. Since 2018, new rules for acrylamide values ​​in chips, French fries and baked goods have been in force in the EU.

Acrylamide can be found in various starchy and highly heated foods. Read how and where acrylamide can be formed.

How does acrylamide get into food?

Acrylamide can form when carbohydrate-rich foods are heated to high temperatures. Sugars such as glucose and fructose, the amino acid asparagine, temperatures above 120 degrees Celsius and a low water content of the food are responsible for this. The heating time and the storage conditions of the food also play a role. High temperatures from 150 degrees Celsius cause food to brown when baking, roasting and deep-frying. This creates desired aromas and flavors – but also acrylamide, which forms at temperatures of 170 to 180 degrees Celsius and even increases rapidly.

How much acrylamide is in food?

Elevated levels of acrylamide are found in roasted and fried potato products such as chips, French fries, fried potatoes or croquettes, but also in cereal products such as biscuits, crackers, toast and crispbread or roasted (breakfast) cereals. Researchers have also found what they are looking for in coffee, nuts and Christmas cookies such as gingerbread and speculoos.

All of these foods are starchy. Sugar is the building block of starch. At the same time, the amino acid asparagine is found here, which can also be found in potatoes and cereals. This explains why some processed and highly heated potato and grain products contain very high levels of acrylamide. Since acrylamide is only formed above 120 degrees Celsius when baking, roasting, frying or roasting, all unheated, boiled or steamed foods are free of it.

In the adult diet, coffee and roasted or fried potato products are the greatest sources of acrylamide, followed by biscuits, crackers, crispbread and toast.

For the majority of children, roasted or fried potato products are the most important source of acrylamide. Their share accounts for more than half. In addition, the offspring absorb acrylamide from toast, biscuits, crackers and crispbread.

In infants, it is mostly baby foods (mainly rusks and biscuits).

Minimization systems to reduce acrylamide exposure

Due to the problematic acrylamide contamination, politicians and the food industry in Germany have been trying since 2002 and in Europe since 2011 to reduce this contamination in food as part of a minimization concept. Within the minimization concept, various groups of goods contaminated with acrylamide were recorded and monitored.

After the first data collection, the affected manufacturers were able to reduce the levels in many product groups by adapting the recipe and changing the production process (lower temperatures), so that the signal value could be reduced with each new data calculation.
An overview of the signal values ​​from the 1st to the 8th calculation can be found at the Federal Office for Consumer Protection and Food Safety.

Measures to reduce the acrylamide content in food have also been legally binding in an EU regulation since April 11, 2018. Food business operators who produce French fries, crisps, bread or coffee, for example, must ensure that the acrylamide levels remain below the guideline values ​​specified in the regulation. If the sampling and analyzes show that the acrylamide content of a manufactured food is above the guideline value, the food business operator should immediately initiate minimization measures and reduce the levels. From April 11, 2018, the guideline values ​​for acrylamide in food will be reviewed every three years.

In 2019, a “non-exhaustive list of foods to be monitored for acrylamide levels” was published in an EU recommendation. This list contains foods for which no guideline values ​​have been set so far.

What are the health risks of acrylamide?

An opinion from the European Food Safety Authority (EFSA) confirms that acrylamide in food potentially increases the risk of cancer for consumers of all ages and that glycidamide, one of the main metabolites, is the most likely cause of gene mutations and tumors observed in animal studies. In addition, children in particular are the age group in relation to body weight that can absorb larger amounts of acrylamide particularly quickly. Because of this, the EFSA speaks of a problem for public health and calls for further measures to reduce acrylamide in food.

Studies conducted directly in humans have so far provided limited and conflicting evidence of an increased risk of cancer. The effects of acrylamide on the nervous system, prenatal and postnatal development, and male fertility were not considered to be of concern. However, acrylamide is water soluble, well absorbed from the gastrointestinal tract, distributed to all organs and metabolized to a high degree. These metabolites include, in particular, glycidamide. It is assumed that the known effects of acrylamide are mainly caused by this essential metabolite.

How much acrylamide is safe?

A maximum quantity or a limit value up to which acrylamide does not pose a health risk cannot be specified. According to the current state of knowledge, one must assume that theoretically every dose can cause a harmful effect. The risk increases the more acrylamide is taken. Therefore, as little as possible should be included.

Caution should be exercised, especially with children. In relation to their body weight, they eat more than adults and can therefore quickly absorb higher amounts of acrylamide. They should therefore consume contaminated products even less frequently.

Tips

The recommendations of the consumer centers help that less acrylamide is formed when baking and roasting at home. According to the current state of knowledge, however, the formation of acrylamide during food preparation cannot be completely avoided.

Avoid highly contaminated products or consume them only rarely

• Children in particular can quickly absorb higher amounts of acrylamide from an unbalanced diet with lots of French fries and crisps.
• Higher contaminated products such as coffee substitutes, French fries, potato chips or gingerbread should be consumed as little as possible. French fries and chips are not among the nutritionally sensible products anyway, as they are usually very high in calories and contain a lot of fat and salt but hardly any vitamins and minerals. In general, it is advisable to eat a balanced diet and to prepare food in a varied way.
• (Breakfast) cereals are particularly popular with children. However, if these are made from roasted grain, the acrylamide content can skyrocket. They also often contain a lot of sugar and therefore calories. Put your child’s muesli together yourself or buy cereals without roasted ingredients.

Gentle preparation

• So far, no acrylamide has been detected in raw or cooked foods (e.g. rice, boiled potatoes, pasta, vegetables). No acrylamide is produced during cooking and steaming. Even when cooking in a pressure cooker and in the microwave, only a small amount of acrylamide formation is to be expected. The exception is popcorn in the microwave.
• No acrylamide is formed in meat or fish, regardless of how it is prepared.
• Croquettes, toast, pre-baked rolls etc. “golden” instead of “charring”: In general, carbohydrate-rich foods should only be heated for as long as necessary and as low as possible. In addition to the temperature, the water content and the cooking fat also play a role: the higher the water content, the less acrylamide is formed.

Gentle preparation is particularly important for potato products

French Fries from the Deep Fryer

• • Only fry French fries at temperatures below 175 degrees Celsius.
  • Since the temperature displays are usually inaccurate, you should check the temperature of the cooking fat with a fat thermometer. Such thermometers are available from specialist retailers.
  • Limit frying time to about 3.5 minutes.
  • Fill the fryer with small amounts, but not less than 100 grams.
  • You should use 1 to 1.5 liters of oil for every 100 grams of fried food.
  • Larger/thicker French fries with a soft core are less contaminated with acrylamide than narrower and firmer ones, as the substance builds up more on the outer surfaces.

Potatoes and fries from the oven

• • There is a greater risk of acrylamide formation when cooking in the oven than when deep-frying; the products should therefore be cooked in the oven without convection at a maximum of 200 degrees Celsius. For devices with circulating air, you should set the temperature to a maximum of 180 degrees Celsius. Temperature controls are often inaccurate. Understand the manufacturer’s recommended baking temperature and time as the maximum.
  • Baking paper prevents higher acrylamide values ​​due to less contact browning. The same applies here: it is better to use larger/thicker French fries than smaller/thinner ones.
  • The more French fries are browned on the baking tray, the lower the acrylamide load. The minimum quantity per tray should be 400 grams.
  • Oven products should be turned after ten minutes or halfway through the baking time.

Fried potatoes, potato pancakes, hash browns, pancakes from the pan

• • Even if the crispy potato slices are particularly aromatic – it is healthier to eat them lightly browned.
  • Prepare fried potatoes from previously boiled potatoes.
  • Use margarine (non-hydrogenated) because of the higher water content or add a tablespoon of butter or margarine to the oil.

Storage of potatoes

• • Always store potatoes in a cool and dark place, but not in the refrigerator. Storage in the refrigerator results in a higher sugar content in the potatoes, which promotes the formation of acrylamide during preparation.
  • Sprouted or green-spotted potatoes belong in the compost or in the trash.

Recommendations for Christmas baking

• Temperatures of 190 degrees Celsius for top and bottom heat or 170 degrees Celsius for circulating air should not be exceeded.
• Lightly baked cookies contain less acrylamide than heavily browned cookies.
• Egg or egg yolk in the recipe reduces the formation of acrylamide.
• Hirschhorn salt is considered a source of high levels of acrylamide.
• It is better to use baking soda or baking powder as a raising agent.
• Roasted almonds – whether as sticks or flakes – can ensure high levels.
• Even when storing biscuits and the like, acrylamide remains stable for months, while coffee can decrease during storage.