The Food Standards Agency (FSA) has published the results of a study looking at the levels of acrylamide and furan in an extensive range of UK retail foods.
Acrylamide is a chemical created when some foods, such as potatoes and bread, are cooked for long periods at high temperatures. Furan can be produced in food and drink when naturally occurring sugars, polyunsaturated fats and ascorbic acid (vitamin C) degrade when they are heat treated.
Based on samples taken from 271 products collected between January 2017 and December 2017, the survey gives a snapshot of the range of acrylamide and furan levels in UK retail foods. Of the 271 products sampled, 269 were analysed for acrylamide and 120 analysed for furan. The levels of acrylamide and furan found over the period of January to December 2017 do not increase the FSA’s concern about the risk to human health and they will not be changing their advice to consumers.
This study is part of an on-going programme in response to European Commission recommendations to all member states to investigate the levels of acrylamide and furan in food.
Source: FSA, 22 June 2018