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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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