The levels of acrylamide and furan in UK foods do not increase concern about the risk to human health, according to a new study conducted by the Food Standards Agency (FSA).
For the study, nearly samples from 300 products were collected between November 2011 and December 2012. Of the total products sampled, 294 were analysed for acrylamide and 113 analysed for furan.
This is fifth and latest study evaluating the levels of acrylamide, furan and the process contaminants in a range of UK foods.
As with previous years, the survey results for acrylamide and furan will be sent to EFSA for collation, trend analysis and, in the case of furan, a risk assessment. The results of the current 2012-2013 survey will be published in 2014.
This interim report is part of a rolling programme, in response to European Commission recommendations, to investigate the levels of acrylamide and furan in retail food.
Acrylamide is formed in food as a result of cooking and processing at temperatures above 120°C. It is formed from a chemical reaction between natural components in food, the amino acid, asparagine and naturally present or added sugars. It is less likely to occur in foods cooked at lower temperatures for short periods, such as boiled potatoes.
Furan is formed in food during roasting, frying and canning as a result of the thermal degradation of sugars, oxidation of polyunsaturated fatty acids or decomposition of ascorbic acid (vitamin C).
