CAC/RCP 67-2009 Code of Practice for the Reduction of Acrylamide in Foods
INTRODUCTION
1. Recent concern over the presence of acrylamide in food dates from 2002. Swedish scientists reported that up to “mg/kg” quantities of acrylamide could be formed in carbohydrate-rich foods during high-temperature cooking, e.g. during frying, baking, roasting, toasting and grilling. These findings were rapidly confirmed by other researchers; subsequently, major international efforts have been mounted to investigate the principal sources of dietary exposure, assess the associated health risks and develop risk management strategies. Details of these global research initiatives are provided on the WHO/FAO Acrylamide Information Network (http://www.acrylamide-food.org/) and the "Acrylamide Information Base1" http://ec.europa.eu/food/food/chemicalsafety/contaminants/acryl_database_en.htm. There has also been work on acrylamide mitigation studies which are reported in English in the CIAA Acrylamide Tool Box and at http:// ec.europa.eu/food/food/chemicalsafety/contaminants/acrylamide_en.htm and http://www.ciaa.be/asp/documents/brochures_form.asp?doc_id=65.
2. Acrylamide is mainly formed in food by the reaction of asparagine (an amino acid) with reducing sugars (particularly glucose and fructose) as part of the Maillard Reaction; acrylamide may also be formed via reactions involving 3-aminopropionamide. Acrylamide formation primarily takes place under conditions of high temperature (usually in excess of 120 °C) and low moisture.
