FSANZ IDs Exposures to Acrylamide and Aluminum

Food Standards Australia New Zealand (FSANZ) has issued the first phase of its Australian Total Diet Study (ATDS), which analyzed chemicals in Australian foods and beverages and concludes that acrylamide and aluminum levels are lower than or consistent with those found in similar foods in other countries. Still, FSANZ CEO Steve McCutcheon said that it was working with industry “to look at ways to reduce acrylamide levels in food, such as encouraging industry to use enzymes that reduce acrylamide formation.”

Aluminum levels, which are at their highest levels in cakes, pikelets and pancakes, evidently showed “a slight exceedance for 2-5 year old high consumers.” According to FSANZ, this exceedance is unlikely to “represent a public health and safety issue—however, FSANZ is investigating whether the current permissions for aluminum-containing food additives are still appropriate.” The second ATDS phase will focus on chemicals such as bisphenol A, phthalates and perfluorinated compounds. See FSANZ News Release, May 1, 2014.

Issue 523