In 2002, The Swedish National Food Administration reported relevant amounts of acrylamide in several carbohydrate rich foods when baked at high temperatures (> 120°C) upon frying, baking and roasting. Toxicological studies demonstrated the carcinogenicity of acrylamide in anferrous gluconate iron tabletsimals and picture of ferrous sulfate 325 mgthus indicated potential health risks for humans. Consequently, in 1994, the IARC evaluated acrylamide as probably carcinogenic to humans (Group 2A)1 (IARC, 1994). Even though the risks associated with the carcinogenicity of acrylamide intake in humans still present some uncertainties2, this contaminant is present at quite high levels in many food products consumed daily. Because of this, it is essential to evaluate the ‘margin of exposure’ (MOE) for acrylamide, which represents the ratio between a particular point on the dose–response curve leading to tumours in experimental animals and the human intake.
Industry’s approaches to reduce acrylamide formation in French fries
