May 23, 2008
FDA Posts Revised Questions and Answers on Acrylamide
The U.S. Food and Drug Administration's (FDA) Center for Food Safety and Applied Nutrition (CFSAN) has updated the Qs & As on acrylamide
with new information related to acrylamide in foods, including adding
consumer information on optional ways to reduce acrylamide levels in
certain foods.
Acrylamide is a substance that forms in certain foods during some
high-temperature cooking practices, such as frying and baking.
Acrylamide causes cancer in laboratory animals at high doses, and is
therefore a potential human carcinogen. Since the discovery of
acrylamide in food in 2002, FDA has initiated a broad range of
surveillance and research activities related to acrylamide.
In 2003, FDA posted Qs &As on acrylamide on its website,
including the dietary message "to eat a balanced diet, choosing a
variety of foods that are low in trans fat and saturated fat, and rich
in high-fiber grains, fruits, and vegetables." In 2004, in the Action Plan for Acrylamide in Food,
FDA announced its intention to "develop and revise consumer messages
about dietary choices and cooking methods, as additional knowledge is
gained about acrylamide in food." Given advances in knowledge about
ways to mitigate acrylamide in food and FDA's stated intention to
revise consumer messages as more knowledge becomes available, FDA has
updated its Qs & As on acrylamide to include limited consumer
information on acrylamide reduction. This information covers storage of
potatoes before cooking, cooking practices for potato products and
toasted bread, and dietary intake.
FDA is providing this information for consumers who are looking for
optional ways to reduce acrylamide. FDA's best advice for acrylamide
and eating is that consumers adopt a healthy eating plan, consistent
with the Dietary Guidelines for Americans, that emphasizes fruits,
vegetables, whole grains, and fat-free or low-fat milk and milk
products; includes lean meats, poultry, fish, beans, eggs, and nuts;
and is low in saturated fats, trans fats, cholesterol, salt (sodium)
and added sugars. FDA is waiting for completion of new toxicology
research that is underway before considering whether new consumer
advice on acrylamide is needed.
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