In 2002, Health Canada alerted Canadians to the presence of acrylamide in some foods, following reports by scientists in Sweden. Since then, Health Canada scientists have participated in international research efforts aimed at understanding how acrylamide is formed in foods and the health implications.
Acrylamide is a chemical that forms in certain foods when a natural amino acid called asparagine reacts with certain naturally occurring sugars such as glucose during processing or cooking at high temperatures, and is known to cause cancer in animals.
In February, 2005, the Joint Food and Agriculture Organization and World Health Organization Expert Committee on Food Additives and Contaminants (JECFA) considered the available data on potential health risks associated with acrylamide levels in the food supply. The report, released on March 2, 2005, concludes that at current levels of intake, acrylamide in food may be a human health concern.
Health Canada scientists participated in the work of the JECFA committee and are in agreement with the committee's conclusions and recommendations. These include a call for strategies to reduce levels of acrylamide in foods and additional research on the long-term effects of acrylamide on humans. This approach is consistent with action Health Canada has been taking since acrylamide was discovered in foods in 2002 such as determining the levels of acrylamide in Canadian food, exploring how acrylamide is formed in food, studying its long term effects on humans, and developing strategies to reduce acrylamide levels in food.
As the data relating to the risk of acrylamide in foods is incomplete, it is impossible to determine recommended maximum exposure levels or to set daily consumption limits for specific foods containing acrylamide. However, research conducted by Health Canada and internationally indicates that french fries and potato chips typically contain the highest levels of acrylamide. Acrylamide has also been found in breakfast cereals, pastries and cookies, breads, rolls and toast, cocoa products, coffee and coffee substitutes.