Italy: New analysis reveals acrylamide levels in popular snacks
Italian consumers’ magazine Il Salvagente has released the results of a new analysis highlighting the presence of acrylamide in 29 snacks products, including chips, tortillas, and vegetable snacks. While it may seem unavoidable, the study indicates that careful selection of raw materials, cooking methods, and preservation techniques can help mitigate acrylamide levels.
Acrylamide is a substance that forms during high-temperature cooking processes such as frying, baking, and grilling. This contaminant emerges naturally due to the Maillard reaction, which occurs when reducing sugars and the amino acid asparagine interact at temperatures exceeding 120 degrees Celsius. Acrylamide has been classified as a probable carcinogen, with ongoing research suggesting a potential shift towards a more severe classification.
Among the snacks tested, the results varied significantly. Some products approached the European Union's guideline limit of 750 mcg/kg for acrylamide content, while others successfully kept levels much lower (e.g. 3 mgc/kg, in red lentil chips). The EU's guidelines, though not legally binding, aim to encourage companies to reduce acrylamide in their products. The current threshold for bagged chips stands at 750 mcg/kg, while frozen stick chips are expected to contain less than 500 mcg/kg. However, exceeding these levels does not result in penalties or product recalls, prompting calls from several NGOs for stricter regulations.
Organizations like Safe, which advocates for food safety in Europe, have long urged the EU to implement firm legal limits on process contaminants like acrylamide, starting with baby food. The pressing need for action is underscored by the International Agency for Research on Cancer (IARC), which is reevaluating acrylamide's risk profile and may soon classify it as a certain carcinogen based on new evidence. The primary sources of acrylamide exposure for consumers are not only chips but also French fries and coffee. Children are notably exposed through foods like corn flakes and biscuits. While consumers can adjust their eating habits to minimize exposure, stronger regulatory measures are needed to compel manufacturers to actively reduce acrylamide levels.
In addition to acrylamide, the study also considered other factors affecting the snack ratings, including the type of oil used, flavorings, and synthetic additives. For instance, the presence of flavor enhancers like monosodium glutamate (E621) and disodium guanylate (E627) adversely impacted the overall evaluations of some products.
In conclusion, the findings from Il Salvagente highlight the need for increased consumer awareness regarding acrylamide in snacks and the importance of stringent food safety regulations to ensure public health. As companies continue to navigate these concerns, it remains crucial for regulatory bodies to establish and enforce clear limits on harmful contaminants in food products.
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