Acrylamide: a new law in 2018



What is acrylamide

As specified in the EU regulation we are examining, acrylamide is a contaminant - according to the definition of regulation (EEC) n. 315/93 of the Council (2) - and, as such, constitutes a chemical danger in the food chain .

It is a low molecular weight organic compound, highly soluble in water, which is formed from the constituents asparagine and sugars naturally present in certain foods prepared at temperatures normally above 120 ° C and with a low degree of humidity.

Acrylamide is actually found in all those foods rich in carbohydrates, baked or fried ; the Ministry of Health had issued a document indicating "Risk assessment" explained by EFSA. Il Fatto Alimentare is now coming to our aid, which, going to the bottom of the subject, also says how to behave at home cooking level, to avoid the risk of acrylamide.

Where is acrylamide and what are the risks

In short it is always a question of moderation and attention towards what you eat, quality and quantity.

Acrylamide is formed predominantly in foods rich in carbohydrates baked or fried, consisting of raw materials that contain its precursors, such as cereals, potatoes and coffee beans.

Specifically, as defined by Article 1 "Scope of application", these would be: fried potatoes, snacks, crackers or other potato-based products; bread; breakfast cereals, excluding porridge; baked goods like biscuits, rusks, cereal bars, cones, waffles, spiced bread ; coffee, both roasted and soluble, and coffee substitutes; cereal-based baby foods .

But acrylamide is also present in tobacco smoke, a non-food source that can also affect passively. And he had, in this regard, made the scandal in Europe the test of the Salvagente on the fries, remember it?

For operators and consumers, the respective levels to be respected are also explained here, which are levels made lower than those of old reference.

For example, potato-based potato chips, potato -based crackers, other potato-based products should not exceed 750 mcg / kg.

What are the health risks

The health risks associated with the consumption of acrylamide, as indicated in the release in question, would be linked to studies carried out by competent authorities of Efsa and the Contam group, which deals with contaminants in the food chain. Based on these animal studies, acrylamide can increase the risk of developing cancer for consumers in all age groups.

Because of their body weight, children are the most exposed age group.

Law 2018 on acrylamide

We refer to the EU Regulation 2017/2158 of 20 November 2017, which establishes mitigation measures and reference levels for reducing the presence of acrylamide in food.

It is issued to protect the consumer about food safety, so that there are the necessary conditions for suitability for human consumption: for operators it means greater controls and binding limits to be respected, for the consumer more safety and protection for their health.

In fact, the legislation in question explains that the acrylamide content can be reduced by applying good practices and precise procedures on the part of food business operators, also in relation to the stages of food transformation, during which this substance could form. Sampling, analysis and official controls will be carried out in order to comply with the new legislation that will come into force starting from 11 April 2018.

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