EU adopts measures to reduce levels of acrylamide in food
Representatives from the European Union (EU) Member States have voted in favor of the European Commission’s (EC) proposal to reduce the presence of acrylamide in food.
Representatives from the European Union (EU) Member States have voted in favor of the European Commission’s (EC) proposal to reduce the presence of acrylamide in food. Once implemented, the new regulation will require that food business operators (FBOs) apply mandatory measures to reduce the presence of acrylamide, proportionate to the size and nature of their establishment.
“Today we took an important step in protecting the health and well-being of citizens,” said Vytenis Andriukaitis, commissioner for health and food safety. “The new regulation will not only help to reduce the presence of this carcinogenic substance but also will help raise awareness on how to avoid the exposure to it that oftentimes comes from home cooking.”
The regulation will be sent to the Council and the European Parliament, who will have three months to examine it before final adoption by the Commission. The Commission is also planning to initiate discussions on additional measures, such as setting maximum levels of acrylamide in certain foods without delay once this regulation is adopted.
In 2015, the European Food Safety Authority (EFSA) confirmed that acrylamide is a carcinogenic substance and that current levels of dietary exposure to acrylamide indicate a concern with respect to the carcinogenic effects. The EFSA also stated that the levels of acrylamide were not consistently decreased in recent years.