Acrylamide Update from FDA

Since the discovery of acrylamide in food in 2002, FDA has initiated a broad range of activities on acrylamide. The agency remains very active on acrylamide issues.

Ongoing work by FDA includes involvement in the Codex Committee on Food Additives and Contaminants (CCFAC) and our toxicology research program. FDA is the co-lead with the United Kingdom for developing a CCFAC Discussion Paper on Acrylamide and an Outline Code of Practice for reducing acrylamide in food. This work will be presented at the next CCFAC meeting in April 2006. The agency is currently conducting chronic long-term carcinogenicity and neurotoxicity studies, which are scheduled for completion in 2007 and 2008. FDA is planning to conduct a comprehensive risk assessment on acrylamide after completion of these toxicology studies.

In addition, FDA remains actively involved in meetings and task forces on acrylamide, including recent participation in a Council for Agricultural Science and Technology acrylamide report task force and presentations on acrylamide to the 2005 Toxicology Forum, the American Meat Institute, and the American Potato Trade Alliance. Finally, FDA expects to release limited additional data on acrylamide levels in food over the next several years, as results from our Total Diet Study samples become available.

FDA accomplishments to date include the following:

• FDA developed a very sensitive liquid chromatography/tandem mass spectrometry method for measuring acrylamide levels in a variety of foods.
• FDA has released data on acrylamide levels in more than 2100 food samples.  The most recent data set, including more than 800 samples, was posted in June 2005, and included samples reflecting regional and ethnic cuisines.
• FDA conducted exposure assessments that indicate how much acrylamide U.S. consumers are exposed to through the diet and what foods are the primary sources of exposure.
• FDA carried out research at its National Center for Food Safety and Technology on factors affecting formation of acrylamide in food and the effect of home cooking on acrylamide levels.
• FDA's National Center for Toxicological Research has completed ten papers on acrylamide toxicology.
• FDA experts participated in the February 2005 Joint Expert Committee on Food Additives (JECFA) review of acrylamide.
• FDA has informed the public about acrylamide through public meetings, web postings, and publication of an article in FDA Consumer magazine. FDA recommended that the best advice for a healthy diet is that consumers eat a balanced diet, choosing a variety of foods that are low in trans fat and saturated fat, and rich in high-fiber grains, fruits, and vegetables.

FDA updates its Acrylamide in Food webpage as new information becomes available.

Office of Food Safety, Defense, and Outreach

CFSAN Web site: http://www.cfsan.fda.gov/