About: acrylamide
EU adopts first restrictions on cancer-causing acrylamide in food
Representatives of the EU’s 28 member states voted yesterday (19 July) in favour of a European Commission proposal to reduce the presence in food of acrylamide, a known carcinogenic substance present in fries, crisps, bread, biscuits, or coffee.
Save our fries! Belgians say EU spares national dish
Belgium's national dish, the deep fried potato sticks that much of the English-speaking world gallingly calls "French fries", has been saved.
Carcinogens found in British baby food and Belgian fries
Two new surveys have found high levels of acrylamide, a known carcinogen, in UK-made baby biscuits and Belgium's favourite fast food.
High levels of acrylamide found in German gingerbread
Campaigners today (22 December) published a survey identifying high levels of the cancer-causing substance acrylamide in a range of gingerbread varieties on the German market.
NGOs: Commission’s acrylamide regulation has ‘wrong’ legal basis
Food and consumer organisations claim that the European Commission’s draft regulation on acrylamide is based on a wrong regulation and this has a direct effect on the lack of maximum levels, EURACTIV.com has learned.
Commission pushes vote on acrylamide safety into 2017
A vote on the European Commission’s draft regulation on acrylamide, a contaminant formed in foods when cooked at high temperatures, will take place next year, an EU spokesperson told EURACTIV.com.
The carcinogenic substance in the food we eat
Big corporations want to leave a dangerous substance, acrylamide, in everyday foods such as bread, breakfast cereals, coffee, crisps and even baby food.
EU food safety watchdog issues cancer warning on acrylamide
Experts from the European Food Safey Authority (EFSA) have confirmed previous conclusions that acrylamide, a chemical substance formed when heating foods like potato chips, barbecued meat, and bread, potentially increases the risk of developing cancer.
EU food agency says acrylamide is a health concern
The European Food Safety Authority (EFSA) says acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups. The authority has launched a public consultation on its draft scientific opinion about the substance.
Commission to investigate Swedish food study
A team of researchers headed by Margareta Törnqvist from the University of Stockholm have discovered that acrylamide, a carcinogen substance, is formed by heating starch-rich foods to high temperatures. Especially fried, oven-baked and deep-fried potato and cereal products may contain high levels of acrylamide. No acrylamide was found in boiled foodstuffs.