EFSA scientists have met to discuss some 100 comments with the contributors to a recent public consultation on acrylamide in food, a contaminant that forms in starchy foods as a result of high temperature food processing, including cooking. The comments and today's productive follow-up meeting mainly focused on EFSA’s recent draft description of the potential health risks of acrylamide in food and estimation of human exposure to acrylamide in the diet. In its July 2014 draft opinion, EFSA provisionally concluded that “acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups.”
The press release is available in English: http://www.efsa.europa.eu/en/press/news/141211.htm
French, German and Italian versions of the press release will be available on EFSA's website shortly.
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