Acrylamide In The Media
EFSA stands by acrylamide cancer concerns. 5. June 2015
Ny test avslører fortsatt høye verdier av akrylamid:
Slår alarm om kreftfare http://www.vg.no/forbruker/mat-og-drikke/mat-test/slaar-alarm-om-kreftfare/a/23277347/
A draft EFSA opinion has “confirmed previous evaluations” that dietary intake of acrylamide may increase the risk of developing cancer for consumers. July 1sr 2014. http://www.efsa.europa.eu/en/press/news/140701.htm
Consumption of deep-fried foods and risk of prostate cancera,b, NHI Public access. Jun 1, 2014. In this population-based case-control study, we observed a moderate association between PCa risk and regular consumption (at least once per week) of deep-fried foods, including French fries, fried chicken, fried fish, and doughnuts. We noted slightly stronger associations with more aggressive disease, suggesting that regular intake of deep-fried foods may contribute to progression of PCa.
Are potato crisps a risk to health?
Thu 30/01/2014 – 12:16
The Belgian consumers’ organisation Test Aankoop has issued a warning in connection with high levels of acrylamide that occur in Belgian food stuffs. Acrylamide is a carcinogenic that is generated naturally when starch occurring in potatoes or grain products is heated at high temperatures.Fortsatt for mye akrylamid. http://www.deredactie.be/cm/vrtnieuws.english/News/1.1854011
Fremdeles er det høye akrylamidnivåer i en rekke produkter, blant annet potetgull.– I store trekk har ikke akrylamidnivåene i mat gått ned, sier Anders Tharaldsen i Mattilsynet.
http://www.matindustrien.no/article/20140110/NYHETER/140109991/1029&ExpNodes=1029 (Matportalen, Januar 2014)
Fortfarande höga halter akrylamid i maten
Ur nyhetsarkivet 2013-12-11
Akrylamidhalterna i livsmedel har inte sjunkit sedan provtagningar av akrylamid startade 2005. I potatischips och grovt bröd är halterna högre än i övriga Europa. Det är slutsatsen i en ny rapport från Livsmedelsverket.
– Industrin behöver öka sina ansträngningar. Främst för konsumenternas skull, men också för att klara de gränsvärden som troligen är på gång inom EU, säger Leif Busk, toxikolog på Livsmedelsverket.http://www.slv.se/sv/grupp3/Pressrum/Nyheter/Pressmeddelanden/Fortfarande-hoga-halter-akrylamid-i-maten/ (December 2013)
Fortsatt mye kreftfremkallende stoff i maten:
Mengden av det kreftfremkallende stoffet akrylamid holder seg svært høyt i svenske matvarer. Innholdet i grovbrød og potetgull er høyere enn i resten av EU. Og i Norge øker Mattilsynet presset på produsentene. http://www.nrk.no/livsstil/mye-kreftfremkallende-stoff-i-maten-1.11411730 (December 2013)
FDA issues draft guidance http://www.foodnavigator-usa.com/Regulation/FDA-issues-softly-worded-draft-guidance-on-acrylamide/?utm_source=newsletter_daily&utm_medium=email&utm_campaign=Newsletter%2BDaily&c=o7ip0CbrDlyoQZMCEGm%2FjNmQBKnPYOgE(November 2013)
Acrylamide, The Hidden Carcinogen http://planetirth.com/2013/10/08/acrylamide-the-hidden-carcinogen/ (October 2013)
Heat-Induced Acrylamide May Be a Primary Hazard of Processed Food. In drinking water, the federal limit for acrylamide is 0.5 parts per billion, or about 0.12 micrograms in an eight-ounce glass of water. However, a six-ounce serving of French fries can contain 60 micrograms of acrylamide—about 500 times the allowable limit! A 2002 food analysis published in the Journal of Agricultural and Food Chemistry4, found moderate levels of acrylamide (5−50 μg/kg) in heated protein-rich foods and higher levels (150−4,000 μg/kg) in carbohydrate-rich foods. Unheated or boiled foods showed undetectable levels (“Consumption habits indicate that the acrylamide levels in the studied heated foods could lead to a daily intake of a few tens of micrograms.”http://articles.mercola.com/sites/articles/archive/2013/07/17/acrylamide.aspx (July 2013)
Dansker får i seg for mye akrylamid. Danskene får fremdeles i seg for mye av det kreftfremkallende stoffet. Poteter, brød og kaffe er blant de største synderne.http://www.forskning.no/artikler/2013/juli/362522 (July 2013)
Dietary Exposure of the Chinese Population to Acrylamide. Conclusion: These MOE values might indicate a human health concern on acrylamide for Chinese population. Efforts should continue to reduce acrylamide levels in food in order to reduce the dietary risks to the human health. http://www.besjournal.com/Articles/AOP/201306/t20130618_81738.html (June 2013)
DTU-anbefaling: Danskerne bør sænke indtaget af akrylamid med to tredjedele. (25. March 2013)
DR!. TV-program om akrylamid (24. March 2013)
European Commission -Eating high quantities of common foods during pregnancy can affect babies’ health, EU study shows. (February 2013) As a result of these findings, NewGeneris researchers say, regulatory agencies should now consider limiting permissible acrylamide levels in manufactured foods and advising pregnant women to minimise their consumption of high acrylamide foods.
Study finds eating deep-fried food is associated with an increased risk of prostate cancer
Frequent, regular consumption has strongest effect and is linked to more aggressive disease. http://www.fhcrc.org/en/news/releases/2013/01/eating-deep-fried-foods-associated-with-risk-of-prostate-cancer.html (February 2013)
TV2 hjelper deg: Akrylamid i mat (February 2013)
Dr Oz. Acrylamide – The Dangerous Chemicals You Don’t Know You’re Eating, Pt 3 (January 2013)
Companies may need regulatory push on acrylamide reduction, says Zeracryl: (November 2012)
A scandal in the making: http://www.foodnavigator.com/Financial-Industry/Acrylamide-A-scandal-in-the-making (December 2012)
Successful factory testing on French fries finalized October 2012
In collaboration with a French fries manufacturer Zeracryl AS has proven the ability to implement the Zeracryl process in a full scale production plant. Test results show a reduction of acrylamide level between 50 and 90 % depending on where in the process the culture is introduced.
Correlation between exposure of high intake of acrylamide and increased health risk:
Deep Fried Food Tied To Prostate Cancer: (January 2013)
From doughnuts to French fries, eating deep fried food at least once a week is linked to a raised risk for prostate cancer, according to a new US study. The researchers did not investigate why the link exists, but suggest it could be because deep frying releases potentially cancer-causing compounds in the cooking oil or fat. (January 2013).http://www.medicalnewstoday.com/articles/255582.php .
Birth Weight, Head Circumference, and Prenatal Exposure to Acrylamide from Maternal Diet: The European Prospective Mother-Child Study:
High intake of acrylamide rich foods while pregnant may result in as much damage as smoking during pregnancy, warn researchers. Women who eat foods high in acrylamide during pregnancy are more likely to produce babies with lower birth weights and smaller head circumferences. Published in Environmental Health Perspectives (October 2012).
Breast cancer study from Danish Cancer Society Research Center:
In conclusion, the present study indicates that pre-diagnostic exposure to acrylamide may be related to mortality among breast cancer patients and that this may especially concern the most endocrine related type of breast cancer.
A study led by Mathilda L. Bongers of Maastricht University Medical Centre in Maastricht:
Fried, baked foods may boost risk of lymphatic cancers: The researchers concluded “acrylamide may increase the risk of multiple myeloma and follicular lymphoma in men. This is the first epidemiological study to investigate the association between dietary acrylamide intake and the risk of lymphatic malignancies, and more research into these observed associations is warranted.”
Study finds high exposure to food-borne toxins Preschool children are particularly vulnerable to compounds linked to cancer and other conditions.November 09, 2012
In a sobering study published in the journal Environmental Health, researchers at UC Davis and UCLA measured food-borne toxin exposure in children and adults by pinpointing foods with high levels of toxic compounds and determining how much of these foods were consumed. The researchers found that family members in the study, and preschool children in particular, are at high risk for exposure to arsenic, dieldrin, DDE (a DDT metabolite), dioxins and acrylamide. These compounds have been linked to cancer, developmental disabilities, birth defects and other conditions. However, the study also points to dietary modifications that could mitigate risk.
“Contaminants get into our food in a variety of ways,” said study principal investigator Irva Hertz-Picciotto, professor and chief of the Division of Environmental and Occupational Health at UC Davis. “They can be chemicals that have nothing to do with the food or byproducts from processing. We wanted to understand the dietary pathway pesticides, metals and other toxins take to get into the body.”
Researchers assessed risk by comparing toxin consumption to established benchmarks for cancer risk and non-cancer health risks. All 364 children in the study (207 preschool children between two and seven and 157 school-age children between five and seven) exceeded cancer benchmarks for arsenic, dieldrin, DDE and dioxins. In addition, more than 95 percent of preschool children exceeded non-cancer risk levels for acrylamide, a cooking byproduct often found in processed foods like potato and tortilla chips.
“We focused on children because early exposure can have long-term effects on disease outcomes,” said Rainbow Vogt, lead author of the study. “Currently, the U.S. Environmental Protection Agency only measures risk based on exposures of individual contaminants. We wanted to understand the cumulative risk from dietary contaminants. The results of this study demonstrate a need to prevent exposure to multiple toxins in young children to lower their cancer risk.”
The researchers used data from the 2007 Study of Use of Products and Exposure-Related Behavior (SUPERB), which surveyed households in California with children between two and five to determine how their diets, and other factors, contribute to toxic exposure. Specifically, SUPERB homed in on 44 foods known to have high concentrations of toxic compounds: metals, arsenic, lead and mercury; pesticides chlorpyrifos, permethrin and endosulfan; persistent organic pollutants dioxin, DDT, dieldrin and chlordane; and the food processing byproduct acrylamide. Toxin levels in specific foods were determined through the Total Diet Study and other databases.
Perhaps most disturbing, preschool-age children had higher exposure to more than half the toxic compounds being measured. Even relatively low exposures can greatly increase the risk of cancer or neurological impairment.
“We need to be especially careful about children, because they tend to be more vulnerable to many of these chemicals and their effects on the developing brain,” says Hertz-Picciotto.
Suggestion for Efsa to consider new scientific findings related to the carcinogenic potential of acrylamide in food:
Nya studier stärker bedömningen att akrylamid är cancerriskhöjande. Därför begär Livsmedelsverket tillsammans med myndigheter från Tyskland, Danmark och Frankrike att Efsa, den europeiska myndigheten för livsmedelssäkerhet, gör en översyn av sin tidigare riskvärdering för att se om slutsatserna behöver skärpas. Eftersom industrin inte lyckats minska mängden akrylamid i livsmedel särskilt mycket får konsumenterna i sig lika mycket akrylamid idag som tidigare.