British Survey Shows “Upward Trend” in Acrylamide Levels for Some Retail Foods

The U.K. Food Standards Agency (FSA) has released its fourth Food Surveillance Information Sheet analyzing acrylamide and furan levels in 248 retail products from 10 food groups. Conducted from 2007 to 2011, the survey apparently revealed “an upward trend in acrylamide levels in processed cereal-based baby foods (excluding rusks), and a reduction in other products, such as pre-cooked French fries, potato products for home cooking and bread.” Although FSA did not note any concern for human health risks, it reported that, of the 248 products surveyed, 13 samples contained acrylamide levels “that exceeded the ‘indicative value’ (IV) for their food group” and therefore warrant investigation by “the relevant local authority.”

“The Agency advises that chips should be cooked to a light golden color.
Bread and bread products should also be toasted to the lightest color
possible,” stated FSA, which will send its findings to the European Food Safety
Authority for further assessment. See FSA New Release, April 17, 2012.