Mixed results in acrylamide survey
The UK Food Standards Agency (FSA) says results from a recent study reveal an increase in acrylamide levels in certain baby foods.
The study, which looked at levels of process contaminants acrylamide and furan in a range of UK foods, showed an upward trend in acrylamide levels in processed cereal-based baby foods (excluding rusks), but a reduction in other products, such as pre-cooked French fries, potato products for home cooking and bread.
“The number and range of products analysed for furan were increased for the 2010-2011 survey,” says an FSA spokesman. “Products found to contain the lowest levels of furan were potato crisps, instant coffee and coffee substitutes. The highest levels of furan were found in sweet popcorn and roast coffee. This may possibly be due to differences in levels of natural occurring furan precursors in these products and/or their higher processing temperatures.
“However, the levels of acrylamide and furan reported do not increase concern about the risk to human health.”
