The UK’s Food Standards Agency has launched a campaign to help people understand how to minimise exposure to a possible carcinogen when cooking starchy foods at high temperatures.
Acrylamide is a chemical that is created when many foods, particularly starchy foods like potatoes and bread, are cooked for long periods at high temperatures, such as when baking, frying, grilling, toasting and roasting. The scientific consensus is that acrylamide has the potential to cause cancer in humans.
The FSA is launching the ‘Go for Gold’ campaign following findings from its Total Diet Study. The results confirm that people in the UK currently consume higher levels of the chemical than is desirable.
Steve Wearne, director of policy at the FSA, commented: “Our research indicates that the majority of people are not aware that acrylamide exists, or that they might be able to reduce their personal intake. We want our 'Go for Gold' campaign to highlight the issue so that consumers know how to make the small changes that may reduce their acrylamide consumption whilst still eating plenty of starchy carbohydrates and vegetables as recommended in government healthy eating advice.
“Although there is more to know about the true extent of the acrylamide risk, there is an important job for Government, industry, and others, to do to help reduce acrylamide intake. This campaign is part of the FSA's wider work to reduce the level of acrylamide that people consume.
“The FSA is continuing to work closely with the food industry to reduce acrylamide in the food you buy, including the development of practical tools like an industry toolkit and codes of practice which will be embedded throughout the food chain.”
[link url="https://www.food.gov.uk/news-updates/news/2017/15890/families-urged-to-go-for-gold-to-reduce-acrylamide-consumption"]FSA material[/link]
[link url="https://www.food.gov.uk/science/research/chemical-safety-research/env-cont/fs102081"]Total Diet Study[/link]