Acrylamide
Acrylamide in foods
Updated on 03/08/2016
Keywords : Acrylamide, Food contaminants
Acrylamide is a substance which forms in certain foods high in asparagine (an amino acid) or in starch, when cooked at high temperatures. This compound is recognised by the International Agency for Research on Cancer (IARC) as a proven carcinogen in animals and as possibly carcinogenic for humans. Since 2002, ANSES has made several assessments of the risks linked to acrylamide and contributes to expanding knowledge on the French population’s exposure to it through food. It has petitioned EFSA in order to consolidate information on acrylamide, its toxicity and the means of reducing consumer exposure to it.
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Coffee and chemical contamination
Updated on 03/08/2016
Keywords : Food contaminants, Aluminium, Acrylamide, Materials and objects in contact with food, Caffeine
Over the last several years, various espresso-type machines have become available in France and can now be found in many households. ANSES, in a partnership with the French National Consumers Institute (INC), has launched a study to compare the levels of various chemical contaminants in coffee prepared using these machines with those of traditional drip brew coffee. The study shows that these new techniques do not modify the conclusions of previous risk assessments on consumer exposure to chemical contaminants.
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