Excerpt: EFSA [European Food Safety Authority] 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 the 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. Press release 11 December 2014 [about acrylamide in food].
This excerpt is reproduced with the permission of the publisher. Full text is available by permission.