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... researchers from china agricultural university report their findings in the international journal of food science & technology ... taurine is used in energy drinks because some report it helps boost energy – a claim that was rejected by the european food safety authority (efsa) recently ... , and the korea food research institute reported last year that french fries exposed to a taurine solution prior to frying contained 96 per cent less acrylamide than control fries ( food research international ) ... the acrylamide story despite being a carcinogen in the laboratory, many epidemiological studies have reported that everyday exposure to acrylamide in food is too low to be of concern ... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods ... since the swedish discovery a global effort has been underway to amass data about this chemical ... according to findings published in food and chemical toxicology , (doi: 10 ... health canada, for example, estimates the average exposure of adults to acrylamide in food to be between 0 ... the us food and drug administration (fda) estimated intakes to be around 0 ... source: international journal of food science & technology june 2011, volume 46, issue 6, pages 1282–1288 article first published online: 28 mar 2011 | doi: 10

... the authors, in findings published in the international journal of food science and technology , found the reduction of acrylamide in white bread using pea flour ( p ... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods

... conducted by the uk’s food standards agency (fsa) on recommendation by the european commission, the survey aimed to examine whether initiatives by the food industry to reduce acrylamide and furan have been effective ... as part of its three-year study, the fsa also extended its investigation to cover levels of 3-mcpd (3-monochloropropanediol) and ethyl carbamate, to gain a clear picture of the levels of a range of process contaminants in the food that is commonly eaten in the uk ... process contaminants process contaminants are chemical substances that are produced in food during food manufacturing, cooking (including home cooking), packaging and other processing activities ... the substances are formed when components in food undergo chemical changes during processing, which can include fermentation, acid hydrolysis, smoking, drying as well as some types of cooking (such as baking, grilling, frying and barbecuing) ... it first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods ... it can form during the heat-treatment of food products, and contributes to the taste and smell of a prepared food product ... red flags were first waved over levels in tinned and canned foods in 2004, when the us food and drug administration reported detecting higher levels than previously thought

... polyphenols may reduce the formation of acrylamide in food emulsions, a new study has suggested for the first time ... acrylamide formation does not occur in an emulsion below the temperature of 115oc, and suggests that phenolic compounds such as trolox and gallic acid could work to reduce formation by up to 70 per cent, according to a study, published in food chemistry ... the compound first hit the headlines in 2002, when scientists at the swedish food administration reported that unexpectedly high levels of acrylamide, increased cancer incidence in laboratory rats ... epidemiological studies have since reported that everyday exposure to acrylamide from food substances is too low to be of carcinogenic concern - however in march 2010 the european chemical agency added the compound to its list of ‘substances of very high concern’

... french fries exposed to a taurine solution prior to frying contained 96 per cent less acrylamide than control fries, according to new data published in food research international ... , and the korea food research institute ... taurine is used in energy drinks because some report it helps boost energy – a claim that was rejected by the european food safety authority (efsa) recently ... with regards safety, efsa’s scientific panel on food additives and nutrient sources added to food found no safety issues for taurine or d-glucurono-y-lactone at average daily energy drink consumption of 0 ... despite being a carcinogen in the laboratory, many epidemiological studies have reported that everyday exposure to acrylamide in food is too low to be of concern ... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods ... since the swedish discovery a global effort has been underway to amass data about this chemical ... according to findings published in food and chemical toxicology , (doi: 10 ... health canada, for example, estimates the average exposure of adults to acrylamide in food to be between 0 ... the us food and drug administration (fda) estimated intakes to be around 0

... dry food containing low amounts of carbohydrates are at risk of increased acrylamide levels, says a new study sponsored by the european science foundation ... formulating foods with oils with a reduced susceptibility like palm oil are likely to have lower acrylamide levels, particularly fat-rich and sugar-free foods, according to findings published in food research international ... “these findings suggested that lipid oxidation could become a relevant factor for acrylamide formation, particularly for dry foods with low carbohydrate content,” wrote the researchers, led by vincenzo fogliano from the department of food science at the university of napoli “federico ii” ... despite being a carcinogen in the laboratory, many epidemiological studies have reported that everyday exposure to acrylamide in food is too low to be of concern ... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods ... since the swedish discovery a global effort has been underway to amass data about this chemical

... health canada, for example, estimates the average exposure of adults to acrylamide in food to be between 0 ... the us food and drug administration (fda) estimated intakes to be around 0 ... in bethesda, maryland, report their findings in food and chemical toxicology ... despite being a carcinogen in the laboratory, many epidemiological studies have reported that everyday exposure to acrylamide in food is too low to be of concern ... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods ... since the swedish discovery a global effort has been underway to amass data about this chemical ... source: food and chemical toxicology published online ahead of print, doi: 10

... the confederation of the food and drink industries of the european union (ciaa) said even if acrylamide were added to the list at a later date, it would not have a significant impact on the food sector, since the industry had been taking steps to tackle the issue for a number of years ... the majority of acrylamide is used in the production of polymers which are then used to manufacture food packaging ... acrylamide first came onto the health and safety agenda in 2002 when scientists at the swedish food administration reported unexpectedly high levels of acrylamide in carbohydrate-rich foods and published evidence linking the chemical to cancer in laboratory rats ... in the us, the food and drug administration (fda) is considering issuing guidelines on acrylamide content in food and is currently seeking comments from industry on the issue ... impact on food industry the ciaa said the fall-out for the european food industry if acrylamide were added to the svhc list would be limited thanks to action the sector has been taken since concerns over the chemical surfaced

... addition of 35 milligrams of apple extract reduced the formation of acrylamide by over 35 per cent, while other fruit extracts failed to produce any benefits, according to findings in the journal of agricultural and food chemistry ... “the findings of the present study provided useful information for the development of natural food additives that could be relevant to mitigation of acrylamide-associated health risks in practical applications,” wrote researchers from the university of hong kong, hong kong baptist university, and jinan university ... approaches already used by the food industry to help reduce acrylamide levels include converting asparagine into an impotent form using an enzyme, binding asparagine to make it inaccessible, adding amino acids, changing the ph to alter the reaction products, cutting heating temperatures and times, and removing compounds from the recipe that may promote acrylamide formation ... “the present study identified some natural products that might have important applications in the food industry to inhibit acrylamide formation,” they added ... despite being a carcinogen in the laboratory, many epidemiological studies have reported that everyday exposure to acrylamide in food is too low to be of concern ... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods ... since the swedish discovery a global effort has been underway to amass data about this chemical ... source: journal of agricultural and food chemistry published online ahead of print, asap article, doi: 10

... acrylamide first came onto the health and safety agenda in 2002 when scientists at the swedish food administration reported unexpectedly high levels of acrylamide in carbohydrate-rich foods and published evidence linking the chemical to cancer in laboratory rats ... food manufacturers have come under consumer pressure to come up with ways to cut levels of acrylamide in these foods, but now in canada, the pressure is coming from government ... reduction strategy having added acrylamide to its toxic list, health canada will be pursing a three-pronged strategy to reduce exposure to the substance from food sources ... it will press the food industry to develop effective ways of reducing the presence of acrylamide in food and will coordinate with food regulators abroad on risk management ... the decision to add acrylamide to the toxic list comes despite a large number of studies being published since the 2002 swedish study finding no cancer link ... industry action nevertheless, derek nighbor, a spokesperson for food and consumer products of canada (fcpc) said there was still a need for further research to understand the health effects of acrylamide ... over the past few years, aware of consumer concerns and the inconclisive nature of current research, food manufacturers have been making efforts to remove or reduce the chemical in their products ... nighbor said fcpc would be working with government to develop guidance documents to make food companies aware of all the tools at their disposal to reduce levels of acrylamide