1st Quarter 2004 A publication of the CHOICES American Agricultural The magazine of , farm and resource issues Economics Association Acrylamide: The Next Food Safety Issue? by Catherine Viator and Mary K. Muth

With the announcement in 2002 that researchers How Is Acrylamide Formed in Food? have found acrylamide in food, consumers wonder Acrylamide arises in food when , an whether common such as and amino acid, is heated with sugars such as . chips are safe to eat. Consumer groups attest According to Joseph Levitt, Director of the Center that hundreds of cases per year are attribut- for Food Safety and Applied Nutrition (CFSAN) at able to acrylamide; the food industry disputes this the Food and Drug Administration, acrylamide is claim. Meanwhile, the international scientific com- “a natural byproduct of the process.” The munity is racing to determine if acrylamide has cooking processes that produce acrylamide are bak- harmful human health effects. We discuss the cur- ing, , grilling, and toasting, or any cooking rent state of knowledge about acrylamide and method in which temperatures are greater than potential regulatory responses that government 120oC or 248oF. agencies might consider. What Food Products Contain Acrylamide? What Is Acrylamide? High-carbohydrate foods baked or fried at high Acrylamide is an organic chemical recently found temperatures (greater than 120oC or 248oF) con- to occur naturally in certain food products. It has tain the highest levels of acrylamide. FDA con- long been used for industrial purposes, in produc- sumption surveys show that eight food items ing gels, and as a grouting agent in contribute to the highest levels of acrylamide construction. Polyacrylamide is used as a paper- intake: potato chips, two brands of french fries, making aid, as a soil-conditioning agent, in ore breakfast cereal, , soft , cookies, and processing, in sewage treatment, and occasionally as brewed (Gilcrest, 2003b). an additive for water treatment (FSA, 2002). Acry- Acrylamide is not found in raw or boiled foods lamide is also a known component of cigarette that are high in carbohydrates, nor is it found in smoke. meat, fish, chicken, or infant formula. Further- more, as more testing is done, it appears that acry- How Was Acrylamide Found in Food? lamide levels are highly variable across brands of the In April 2002, Swedish researchers announced their same food type and even within the same brand of discovery of acrylamide in food. In a study analyz- food. For example, in a popular brand of potato ing the health effects of acrylamide exposure at a chips, acrylamide levels in 25 bags varied from 249 railway tunnel construction site in Sweden, both to 549 parts per billion ( FDA, 2004). the control group and the workers in the study showed high levels of acrylamide in their bodies. What Are the Human Health Risks of This prompted further research on how acrylamide Acrylamide? could be present in the control group, eventually At this time, the risks of acrylamide through the leading to the discovery of acrylamide in food are uncertain. Acrylamide is a known carcino- (FSA, 2002). This finding was later confirmed by gen in laboratory animals, impairs fertility in male researchers in Britain, Norway, Switzerland, and animals, and causes nerve damage to humans the United States ( FDA, 2004). exposed in the workplace (FSA, 2002). Epidemio-

1st Quarter 2004 CHOICES 13 logical studies conducted on persons with occupa- • Exposure. The exposure assessment involves two tional exposure to acrylamide did not show an phases: testing individual food products and increased risk of cancer through acrylamide expo- measuring total consumption levels. In 2002, sure, although the studies have been criticized the FDA tested approximately 150 food sam- because of the limited number of study partici- ples to measure the level of acrylamide. In pants. Two epidemiological studies published this 2003, a private lab under contract with the year have looked for but not found a relationship FDA will test approximately 450 samples, and between consumption of baked or the FDA will analyze between 500 and 1,000 and incidence of various . market basket samples from a national survey. Any possible risks associated with acrylamide in To measure consumption levels, the FDA will food would arise from long-term exposure. Because predict the exposure in an average national diet acrylamide is produced through natural cooking using food intake survey data. processes, it is likely that humans have been • Consumer education. As more information exposed to it for a significant amount of time (FSA, becomes available, the FDA will develop con- 2002). Recent research at RTI International has sumer education materials to inform consumers characterized the process by which acrylamide con- about the risks of acrylamide and how to reduce sumed orally is metabolized in the human body. the risks. Results will contribute toward methods of measur- In addition to the draft action plan, the FDA con- ing human exposure to acrylamide. tinues to host and participate in meetings with the intentions of gathering public and expert input and What Is the U.S. Government Doing About encouraging coordination of research ( FDA, Acrylamide? 2004). The FDA’s Center for Food Safety and Applied Nutrition (FDA/CFSAN, 2004) released a draft What Is Being Done About Acrylamide on an action plan for acrylamide in food soon after the International Level? Swedish discovery. The draft action plan considers The global scientific community considers acryla- the following: mide in food an urgent issue, as evidenced by their • Acrylamide formation. The National Center for collaboration on research projects and sharing of Food Safety and Technology—a consortium study results. The World Heath Organization and between the FDA, academia, and industry—is Food and Agriculture Organization joined forces in investigating the mechanisms by which acryla- addressing the acrylamide issue and recommended mide is formed and eliminated. an international “Acrylamide in Food” network. • Toxicolog y. The FDA plans to conduct both The Joint Institute for Food Safety and Applied short- and long-term studies to determine the Nutrition, a joint research and education program toxicological effects of acrylamide. In the short between the FDA and the University of Maryland, term, the FDA’s National Center for Toxicolog- developed and manages the Acrylamide in Food ical Research (NCTR) will clarify how much network (see http://acrylamide-food.org). acrylamide is absorbed from food and identify Governments from other countries, including DNA and protein reaction products. In the Germany, Ireland, Japan, Australia, and New long term, the NCTR will request chronic and Zealand, issued statements regarding acrylamide in subchronic carcinogenic studies from the food, but none have yet implemented new food National Institute for Environmental Health industry regulations or changed dietary guidelines Sciences. for consumers. • Testing methodology. The FDA developed a methodology for detecting acrylamide in foods What Is the Food Industry Doing About and posted the methodology on its website. Acrylamide? Future plans call for a peer review of the testing Large food manufacturers are playing an active role methodology and the development of more in acrylamide research. For example, Proctor and rapid and less expensive testing methods. Gamble scientists discovered the link between the

14 CHOICES 1st Quarter 2004 role of asparagine and acrylamide formation. A foods. The National Food Processors Association food industry trade association, Grocery Manufac- reminded consumers to consider the total contribu- turers of America, stated that some food companies tion of a particular food to their diet, rather than are already trying to reduce acrylamide levels in eliminate entire food groups with higher concentra- food by 10%. Frito-Lay is attempting this reduc- tions of acrylamide. The American Frozen Food tion through several methods, including disrupting Institute, whose members produce more than 90% acrylamide formation, removing food reactants, of the frozen food in the United States, continues and removing acrylamide after formation (Gilcrest, to stress that scientific conclusions have not yet 2003a). The German consumer affairs ministry been reached concerning health hazards associated announced that manufacturers in their country with acrylamide. Food industry representatives would lower the recommended temperature when hope the acrylamide issue is resolved quickly, cooking french fries. because it could have far-reaching effects in terms After the initial discovery of acrylamide in high- of consumer litigation or more demanding regula- carbohydrate foods, some in the food industry tions for labeling (Gilcrest, 2003a). quickly pointed to its presence in a wide variety of

Potato chips 117–2762

French fries 20–1325

Noodle & soup mixes 10–1184

Snack foods 12–1168

Chocolate products 0–909

Crackers 26–504

Nuts & nut butters 28–457

Breads & bakery products 10–364

Coffee 175–351

Cereals 47–266

Cookies 36–199

Gravies & seasonings 0–151

Baby food 0–130

Protein foods 0–116

Canned fruit & vegetables 0–83

Dairy 0–43

Frozen vegetables 10–20

Infant formulas 0–10

0 500 1000 1500 2000 2500 3000 Acrylamide (ppb)

Figure 1. Ranges of acrylamide in various food products. Note. Data from FDA/CFSAN (2002).

1st Quarter 2004 CHOICES 15 What Should Consumers Do About ulate acrylamides in the United States. The FDA’s Acrylamide? regulatory options might include the following: • Limit allowable amounts of acrylamide in food. If According to the International Food Information it is shown that acrylamide has harmful effects Council, results from recent focus groups indicate on humans, the FDA will assist food manufac- that consumers are not changing their dietary hab- turers in identifying methods to lower the its because of acrylamide’s presence in food; rather amount present in foods. As mentioned earlier, they are changing their dietary habits because of some companies are already working toward general health reasons and to lose weight. Most of this end. If successful in their efforts to identify the study participants are waiting for further scien- methods for reducing or eliminating acryla- tific evidence, and some believe that the media has mides in food, the FDA could create regula- sensationalized the issue. tions that limit the amount allowed in food In absence of specific data on the risks of acryla- products. This type of rule would perhaps mide, the U.S. government encourages consumers require companies to monitor acrylamide levels to eat a healthy, balanced diet rich in fruits and veg- on an ongoing basis. If food manufacturers are etables. The FDA released test results on acryla- not compliant, enforcement actions may be mide levels of varying foods, although they state needed. that the data are exploratory and should not be • Require warning labels on foods with high levels of used to recommend food product choices to con- acrylamide. If efforts to reduce or eliminate sumers ( FDA, 2004; see Figure 1). The Norwegian acrylamides are not successful, the FDA may government, however, recommended a decrease in require warning labels on foods. Such labels consumption of potato chips for those consumers would inform consumers of the risks of acryla- who consume excessive amounts ( FDA, 2004). mide and could dissuade consumers from pur- Consumer groups, such as the Center for Science in chasing foods with high acrylamide levels. the Public Interest (CSPI), reinforce that acryla- • Develop recommended maximum daily intake of mide is another reason to avoid french fries and acrylamide by consumers. Researchers may find a chips, in addition to their high caloric and low threshold level for acrylamide consumption, nutrient content. The CSPI has petitioned the whereby a small amount of acrylamide is not FDA to set interim acceptable levels for acrylamide, considered harmful but larger dosages are. In which would require food manufacturers to lower this case, the FDA would likely recommend a acrylamide in their brands to a median level for the maximum daily intake for consumers, and the overall food category. amount of acrylamides may be added to food Some government officials do not want to over- product labels. emphasize the link between high temperatures and All of these options will increase costs to the acrylamide formation because of concerns that con- government, industry, and consumers. Given the sumers will undercook their food. This practice time required to conduct research and develop and might present another risk—foodborne illness. implement new regulations, it will likely be several What Are the Potential Future Regulatory years before any changes are required. Options? For More Information To date, neither U.S. nor foreign governments have taken any regulatory action on the matter of acryla- Gilcrest, L. (2003a). Acrylamide study in Swedes draws mixed reviews at forum. Food mides in food. All are waiting until further scien- tific data are gathered and analyzed. However, the Chemical News, 54(52), 13-14. state of California is currently considering a Gilcrest, L. (2003b). FDA surveys show eight foods account for bulk of acrylamide in US diet. Food requirement for labeling of food products with high levels of acrylamide. Chemical News, 45(3), 26-27. Once valid, conclusive data are accumulated, Food Standards Agency [FSA]. (2002). FDA acryla- mide study: Your questions answered. London, the FDA will have to decide whether it should reg- UK: Food Standards Agency. Available on the

16 CHOICES 1st Quarter 2004 World Wide Web: http://www.foodstan- mide in foods. Washington, DC: United States dards.gov.uk/multimedia/webpage/ Food and Drug Administration. Available on acrylamide_study_faq/. the World Wide Web: http:// U.S. Food and Drug Administration [FDA]. www.cfsan.fda.gov/~dms/acrydata.html. (2004). Acrylamide in foods. Washington, DC: United States Food and Drug Administration. Catherine Viator and Mary K. Muth are with RTI Available on the World Wide Web: http:// International, a trade name of Research Triangle www.cfsan.fda.gov/~lrd/pestadd.html#acryla- Institute. Any opinions expressed in the article are mide. those of the authors. We thank Tim Fennell, Center U.S. Food and Drug Administration Center for for Bioorganic Chemistry, RTI International, and Food Safety and Applied Nutrition [FDA/ Clark Nardinelli, Center for Food Safety and CFSAN]. (2002). Exploratory date on acryla- Applied Nutrition, U.S. Food and Drug Adminis- tration, for comments on an earlier draft.

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