FAO/WHO Seminar on Acrylamide in Food, Arusha, 16 March 2003 EU Commission Perspective on Acrylamide in Food

1. FAO/WHO Seminar on Acrylamide in Food, Arusha, 16 March 2003EU Commission Perspective on Acrylamide in Food Dr Martin Slayne European Commission Directorate General Health & Consumer Protection Chemical and physical risks; surveillance

2. OVERVIEW • EU Commission consultations • Initiatives • Database on EU research activities • Summary • What next? • Risk management?

3. EU Commission Consultations • Scientific Committee on Food risk assessment èopinion 3 July 2002 • genotoxic + carcinogenic properties • reduce levels to ALARA, but more data needed (reducing levels, formation, exposure, bioavailability, mode of carcinogenic action, intake/ toxicity, biomarkers, epidemiology) • how to reduce? clarify safety implications • endorsed advice FAO/ WHO consultation June 2002 (don’t overcook, healthy eating, investigate how to reduce, international network)

4. Meeting October 2002 EU Member States + stakeholder groups • co-ordination of EU activities • industry action plan - data, formation, product characterisitics, commercial scale? • potential to quantify risk? • consumer groups - honest information on uncertainties, future advice e.g. food preparation?

5. Initiatives • DG for Health & Consumer Protection • database to summarise EU research activities http://europa.eu.int/comm/food/fs/sfp/fcr/acrylamide/acryl_index_en.html • ongoing assessments in collaboration with European Food Safety Authority (EFSA) • DG for Research • research topic for long term aspects - Framework Programme 6, http://fp6.cordis.lu/Theme ‘Food Quality & Safety’: ‘Health risks from heat-treated foods and food products’

6. Research workshop 28 March 2003 • Dutch Food Authority (VWA), UK Food Standards Agency, EU Food Industry (CIAA), EU Commission, EFSA • Identify and focus on gaps in knowledge • Joint Research Centre • assess analytical methods, workshop 28-29 April • data collection (levels of acrylamide in foods)

7. Database onEU Research Activities • Published on website 28 February • 10 study areas, 98 entries • Summarises research activities • Helps provide complete picture • Updates • Link to FAO/WHO Infonet

8. Summary of database entries

9. Area 1. Levels of acrylamide in foods • 17 entries • foods tested e.g. cereals, breads, crackers, potato crisps, chips, biscuits, chocolate, coffee, baby foods etc. Up to > 3000 mg/kg • effects of cooking: toasting, baking, frying, boiling etc. • ongoing studies e.g. total diet

10. Area 2. Dietary exposure • 9 entries • provisional estimates: • ~0.5 mg/kg.bw/day mean adult • up to 1.1 mg/kg.bw/day adult high consumer • ~0.3 mg/kg.bw/day mean infant • up to 2.9 mg/kg.bw/day children high consumers • coffee • ~ one third of exposure Nor + Swiss • ongoing studies

11. Area 3. Ways to reduce levels • 17 entries (mainly potato and cereal products) • processing potato products • blanching, ¯ temp., ¯ time - not connected? • raw materials variable • bread/ crispbread • high in crusts, baking in closed containers ¯ levels • cereal type - no significant influence? • ­ reducing sugars did not ­ acrylamide • ongoing + planned studies (è 2006) • raw materials, storage, processing, enzyme treatment etc.

12. Area 4. Mechanisms of formation • 6 entries • ongoing + planned • mechanism of formation in different foods • amino acids (asparagine) + reducing sugars (glucose)

13. Area 5. Bioavailability • 3 entries • profile of acrylamide and metabolites compared with toxicological profile (ongoing) - humans, pigs and rats?

14. Area 6. Toxicology/ carcinogenicity • 7 entries • ongoing + planned • dose-effect at low doses • mutagenicity + carcinogenicity via diet • cytotoxicity on gut mucosa cells at low doses • in vivo DNA damage • colon cancer model

15. Area 7. Biomarkers • 4 entries • ongoing + planned • methods for haemoglobin adducts in blood • dose and effect

16. Area 8. Epidemiology • 2 entries • one study shows no significant link between consumption of fries and crisps and cancer (cardiovascular implications not yet available)

17. Area 9. Methods of analysis • 20 entries • Developing methods e.g. LC MS/MS, GC-MS • Validating methods • Performance testing studies • N.B. Joint Research Centre has collated technical details for workshop 28-29 April

18. Area 10. International activities • 13 entries • FAO/WHO consultation + infonet • DG Research proposal for international collaboration • Scientific Committee opinions (environ., cosmetic, food) • Joint Research Centre initiatives • US JIFSAN workshop (Oct 2002) • ILSI Europe brainstorming meeting (Dec 2002)- task force - toxicology • Switzerland - range of studies e.g. methods, duplicate diet (coffee), potato processing...

19. Summary • Database gives general picture of current + anticipated information • Indications on ways to reduce levels/ avoid formation in some products, but many factors • Dietary exposure - not only potato and cereal products e.g. coffee • Health implications from acrylamide in food unclear • International initiatives generating much data

20. What next? • Studies ongoing + planned, workshops • Collaboration + exchange of information • Urgency to clarify risk from acrylamide in food - potential genotoxic carcinogen • Aim to reduce levels • Focus on foods contributing most + foods for infants + young children?

21. Risk Management Options? • Codes of Good Practice? • producers, processors, caterers… • Advice to consumers? • dietary, food preparation, cooking… • Administrative/ Governmental measures? • target levels/ minimisation strategy?(e.g. as adopted by Germany) • limits?

22. ACKNOWLEDGEMENTS Djien Liem European Food Safety Authority Database link: http://europa.eu.int/comm/food/fs/sfp/fcr/acrylamide/acryl_index_en.html E-mail: martin.slayne@cec.eu.int