One In Three Waffles Or Biscuits Is Baked With The Dangerous Acrylamide

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Video: One In Three Waffles Or Biscuits Is Baked With The Dangerous Acrylamide

Video: One In Three Waffles Or Biscuits Is Baked With The Dangerous Acrylamide
Video: Lighthouse Biscuit, Pastry & Cake Plain Flour 2024, November
One In Three Waffles Or Biscuits Is Baked With The Dangerous Acrylamide
One In Three Waffles Or Biscuits Is Baked With The Dangerous Acrylamide
Anonim

Ten consumer organizations have surveyed more than 500 food products that are thought to be prone to accumulate acrylamide - a substance that is thought to be a strong carcinogen. These are chips, french fries, biscuits, cereals, coffee and more.

In one third of the samples of ordinary biscuits and waffles, the presence of acrylamide above the specified norm was detected. This is very worrying because young children are the most common consumers of such products and they may contain more acrylamide than biscuits designed for babies and infants, for example. 13% of the tested baby foods showed deviations above the permissible limit, for potato chips - 7.7%, and for biscuits for infants and young children - 6.3%.

What is acrylamide?

Acrylamide in waffles
Acrylamide in waffles

It is a chemical that is formed in starchy foods such as potatoes or cereals when fried or baked at temperatures above 120 ° C, in which free sugars such as fructose and the amino acid asparagine react. Acrylamide has been shown to cause cancer in animals, and scientists believe the chemical has potentially carcinogenic effects in humans. It belongs to group 2A (potential carcinogen) by the UN. Acrylamide can also cause diseases of the nervous system. In 2015, the European Food Safety Authority (EFSA) ruled that acrylamide in food is a public health problem.

We consumers are exposed to the harmful acrylamide when we consume factory-made foods such as bread, chips, french fries, biscuits, coffee, crackers, but also when we prepare our food at home - for example when frying potatoes at temperatures above 175 ° C or when we prepare toasted slices.

From April 2018 the substance acrylamide is regulated in the EU. Food manufacturers, fast food chains and restaurants are obliged to ensure that the levels of acrylamide in their products remain below certain levels.

Summary of research results published on the Active Users website

Acrylamide
Acrylamide

Potato chips - Tested products 104 - Exceeding the limit * - 7.7% - Around the limit ** - 13.5%

Biscuits for young children - Tested products 63 - Exceeding the limit * - 6.3% - Around the limit ** - 12.7%

Baby foods - Tested products 23 - Exceeding the limit * 13.0% Around the limit ** - 0.0

Waffles and biscuits - Tested products 107 - Exceeding the limit * 13.1% Around the limit ** 21.5%

Instant coffee - Tested products 6 - Exceeding the limit * 0.0 - Around the limit ** 66.7%

Gingerbread - Tested products 2 - Exceeding the limit * 0.0 - Around the limit ** 0.0

Legend:

* Exceeding the permissible reference values, taking into account the permissible measurement error.

** Around the permissible reference values, taking into account the permissible measurement error.

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