EU to reduce substance in fried, roasted food because of cancer risk
Member states of the European Union voted on Wednesday in favour of a commission proposal to reduce the presence in food of the chemical acrylamide, which is linked to cancer.
The European Food Safety Authority (EFSA) confirmed in 2015 the cancer-inducing nature of acrylamide, a substance that forms when potato, cereal or coffee-based products are processed at a high temperature such as frying, roasting and baking.
According to EFSA the most important food groups contributing to acrylamide exposure are fried potato products, coffee, biscuits, crackers, crisp bread and soft bread.
The EU decided to act because "the current levels of dietary exposure to acrylamide across age groups indicate a concern with respect to its carcinogenic effects," according to the new EU regulation that will require food businesses to reduce the presence of acrylamide.
One way of reducing the amount of acrylamide in potato fries would be to cut thicker fries that are then blanched in water, before being deep fried.
The draft caused a stir in Belgium, the country that claims to have invented potato fries, which are traditionally fried twice.
The draft regulation now faces several institutional hurdles, including adoption by the EU parliament, before final adoption envisaged for spring 2019. (dpa)
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