EFSA PUBLISHES REPORT ON MONITORING AND EXPOSUREASSESSMENT OF ACRYLAMIDE
The European Food Safety Authority (EFSA) has published a reporton acrylamide levels in food including an exposure assessmentto estimate the intake of acrylamide for different age groupsas well as the major contributors to acrylamide exposure in the diets of consumers in Europe. The report is based on data submitted by Member States between 2007 and 2009 (1) andwill be used by the European Commission and EU Member States to help them assess the effectiveness of voluntary measures taken by the food industry to reduce acrylamide levels. Whencomparing data from 2007 with those of 2009, a trend towards lower acrylamide levels could only be found in 3 out of 22 food groups (decrease of acrylamide in crackers, infant biscuitsand gingerbread). Over the three-year monitoring period, acrylamide levels were shown to have increased in crisp bread and instant coffee and remained unchanged in a number ofother food groups (2). The highest average levels of acrylamide were found in such foods as potato crisps and substitute coffee, which includes coffee-like drinks derived from chicory orcereals such a ...