Objectives
Since the detection of acrylamide in carbohydrate-rich foods and the suggestion that it is formed during high temperature processes such as baking, frying or grilling, a lot of research has been undertaken to reduce the levels of acrylamide in foods. However, there has been only little evaluation of exposure assessment, and the implications for human health of small amounts of compounds formed during this type of food preparation were still unknown.
The task force (TF) published a review on exposure assessment and internal dose assessments of acrylamide in food. This has contributed to the risk assessment of acrylamide in food and helped to understand the impact on public health. The article has been provided to the FAO/WHO Joint Expert Committee on Food Additives (JECFA) for their evaluation of acrylamide in 2005. In 2005, the TF widened its scope from acrylamide to other heat processed compounds and changed its name to ‘Process-related Compounds’.
The mission of the TF is to maintain and improve public health by advancing the understanding of the magnitude and nature of human health effects of low-dose exposure to acrylamide and other potentially toxic compounds that may be formed during food processing. The TF provides a neutral forum for exchange of information and debate on these types of compounds.
Activities
Beneficial Aspects of Cooking
In contrast with the adverse effects of cooking, the beneficial effects of cooking receive little attention. The objective of the new activity would be to review the beneficial aspects of cooking.
This activity requires a holistic approach and aims at a comprehensive description of beneficial aspects of cooking and beneficial compounds involved. It will address the current knowledge of compounds that may be formed during the cooking process that may benefit to health. Gaps in research will be identified.
The activity addresses questions such as:
- What are the beneficial aspects of cooking?
- What are the compounds that are known to be formed during food processing that have a beneficial contribution to health?
- Which (qualitative) information does exist on these compounds?, Which cooked foods may contain these compounds?
- What are the effects of processing on these compounds (formation or loss)? and, Which food processing steps (focusing on heating) could lead to quality changes, e.g. changes in flavours?
The results will be published in a peer-reviewed journal and will include the current knowledge on beneficial aspects of food processing, focusing on cooking/heating. Other food processing techniques, e.g. fermentation, also have beneficial aspects and could be mentioned. An expert group will be set up to carry out the activity.
Risk Benefit Analysis of Mitigation Measures
In 2005, JECFA recommended to continue appropriate efforts to reduce acrylamide concentrations in foods. The TF review by Dybing et al. (Food and Chemical Toxicology 2005;43:365-410) highlighted that reducing acrylamide levels may have an impact on nutritional quality and safety of food. A brainstorming meeting with external stakeholders concluded that an appropriate comparison of added risks and/or reduced benefits with the benefit of acrylamide reduction is needed.
The TF has set up an activity on Risk Benefit Analysis of Mitigation Measures. In addition, it was agreed to extend the activity from acrylamide to other heat-processed compounds.
The activity aims to:
- Understand the impact of mitigation steps on safety, nutritional and organoleptic parameters;
- Consider the relevance of the suspected side effects of mitigation measures, and quantify their potential impact.
The results will be published in a peer-reviewed scientific journal and presented at scientific meetings. The framework can be used to compare and rank mitigation measures. Stakeholders can use it as a basis for education and communication to food processors and consumer organisations.
Impact
The review entitled “Exposure assessment and internal dose assessments of acrylamide in food” published in Food and Chemical Toxicology is one of the few reviews in this area and is therefore a useful and often quoted reference. The Task Force was invited to present this important work at the EC DG SANCO Stakeholder Consultation on Acrylamide in January 2005. A poster was presented at several meetings.
Subsequently, the TF started a project entitled “Risk-benefit considerations of mitigation measures on acrylamide content of foods – a case study on potatoes, cereals and coffee”. This will provide a useful tool for risk assessors and risk managers to help in science-based decision making, and it can be used as a basis for education and communication to food processors and consumers. The TF has been invited to report on the project at several meetings for both European and National Competent Authorities. To date, there have been presentations at the DG SANCO meeting in June 2005, at a workshop sponsored jointly by EFSA, DG SANCO and the CIAA in March 2006, at the COST 927-IMARS joint workshop (Maillard reaction in food and medicine) in May 2006, in Naples, and EUROTOX meeting in October 2007, in Amsterdam.
Task Force Collaborators
The scientists below participate in the task force and expert groups:
Experts from supporting member companies
Dr. Henk Aalten, DSM (NL)
Dr. Wolfgang Bindzus, Cereal Partners Worldwide (UK)
Mr. Gareth Edwards, RHM Technology (UK)
Dr. John Fletcher, PepsiCo International (UK)
Dr. Brett Jeffery, Mars (UK)
Ms. Claudia Kinitz, Südzucker/BENEO Group (DE)
Dr. Sam Lalljie, Unilever (UK)
Dr. Marianne Lindblom, Kraft Foods (SE)
Dr. Detlef Müller, Procter & Gamble (DE)
Dr. Gabriele Scholz, Nestlé (CH)
Dr. Geoff Thompson, Groupe Danone (FR)
Mr. Peter Thomson, Danisco (UK)
Dr. Rachel Ward, PepsiCo International (UK)
Ms. Lonneke Wilms, DSM (NL)
Experts from public institutes
Ms. Anika de Mul, RIKILT - Wageningen University (NL)
Prof. Gerhard Eisenbrand, University of Kaiserslautern (DE)
Prof. Vicenzo Fogliano, University “Frederico II” of Naples (IT)
Dr. Knut Franke, German Institute of Food Technology - DIL (DE)
Dr. Anton Haverkort, Plant Research International (NL)
Prof. Dietrich Knorr, Berlin University of Food Technology (DE)
Prof. Hannu Mykkänen, University of Kuopio (FI)
Prof. Ernst Reimerdes, German Institute of Food Technology - DIL (DE)
Dr. Chris Seal, University of Newcastle upon Tyrne (UK)
Dr. Veronika Somoza, University of Wisconsin (USA)
Prof. Tiny van Boekel, University of Wageningen (NL)
Mr. Jacob van Klaveren, RIKILT Institute of Food Safety (NL)
Prof. Bronek Wedzicha, University of Leeds (UK)
Dr. Steve Wilcockson, Newcastle University (UK)
Publications:
C. J. Seal, A. de Mul et al. Risk-Benefit Considerations of Mitigation Measures on Acrylamide Content of Foods - A Case Study on Potatoes, Cereals and Coffee. British Journal of Nutrition 2008;99(Suppl.2):S1-S46.
E. Dybing, P.B. Farmer et al. Human Exposure and Internal Dose Assessments of Acrylamide in Food. Food and Chemical Toxicology 2005;43(3):365-410.
For more information contact info@ilsieurope.be.