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									European Commission, Health and Consumer Protection Directorate-General - European Food Safety Authority

3fc65f55-009f-444b-a722-9f488628c4d2.xls

ACRYLAMIDE - EU Summary of Activities

STUDY AREA 1 - LEVELS OF ACRYLAMIDE IN FOOD

ENTRY STUDY TITLE No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS SUMMARY OF MAIN DATE OF STUDY CONCLUSIONS (anticipated Max 50 words date if not yet completed) December 2002 To find out how much acrylamide is present in different foodstuffs on the Belgian market. First round of samples. Analysis with LC-MS/MS. Max 50 words

COMMENTS

REFERENCES/ CONTACTS INTERNET LINKS

(Member State/ Organisation) 1.01 Levels of Belgium acrylamide in different foodstuffs on the Belgian market (see also study area 2).

C (completed), O (ongoing), P (proposed) C

Levels higher than 100 ppb were found in potato crisps, corn crisps, popcorn, coffee and some of the cookies, french fries, breakfast cereals, and chocolate. Levels below the LOQ of 100 ppb were noted for bread and similar products, dried potato puree, croquettes, beer, other fried products, and some of the french fries, breakfast cereals, cookies and chocolates. The highest level was found in potato crisps (1210 ppb).

Study comprised also raw www.belgium.be intake estimates based on a limited number of samples collected in October 2002 (see study area 2).

Christine Vinkx, Christine.Vinkx@health.f gov.be; fax +32 2 210 48 16; tel +32 2 210 48 37; Pachecolaan 19/5, 1010 Brussels

1.02

"Development of new technologies to avoid acrylamid in food" - ZUTECH - CooperationProject (see also study areas 3, 4 and 6)

Germany/Bund für P Lebensmittelrecht und Lebensmittelkunde e.V. (BLL)

end 2004 - early Development of 2005 innovative technologies for the production of food, which are poor in acrylamid. The solution of this task is based on the development of suitable analytical methods which allows a rapid evaluation of the technological measures, elucidation of the Acrylamid formation and toxicological effects.

Cooperation project of http://www.bllca. 1,5Mio Euro, funded online.de 90 % publically, official start not before March 2003 due to non availability of funding. The project has three subprojects (see also study areas 3, 4 and 6).

jgelbert@bll-online.de

Study Area 1, page 1 of 37 - Last update: 3fc65f55-009f-444b-a722-9f488628c4d2.xls

European Commission, Health and Consumer Protection Directorate-General - European Food Safety Authority

3fc65f55-009f-444b-a722-9f488628c4d2.xls

ACRYLAMIDE - EU Summary of Activities

STUDY AREA 1 - LEVELS OF ACRYLAMIDE IN FOOD

ENTRY STUDY TITLE No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS SUMMARY OF MAIN DATE OF STUDY CONCLUSIONS (anticipated date if not yet completed) Max 50 words Max 50 words

COMMENTS

REFERENCES/ CONTACTS INTERNET LINKS

(Member State/ Organisation) 1.03 Acrylamide levels in Finnish foods such as bakeries, chilled food and meat products, coffee and potato products Finland, Finnish Food and Drink Industries' Federation, the National Veterinary and Food Research Institute and the National Food Agency

C (completed), O (ongoing), P (proposed)

To study the levels of acrylamide in Finnish foods

The results presented below represent a summary of the results of analyses on both the National Veterinary and Food Research Institute (NVFRI)’s own samples associated with the development of chemical analysis and on the food industry’s in-house control and product development samples, in addition to the results of studies commissioned by the National Food Agency:

www.nfa.fi (report: http://www.elintarvi kevirasto.fi/english /index.html?g2464 .html)

Government: anja.hallikainen@nfa.fi; laboratory: susanna.eerola@eela.fi; Finnish Food and Drink Industries' Federation:seppo.heiska nen@etl.fi

Bakeries -Toast

C

SeptemberOctober 2002

5 samples, different type; mainly from wheat, but also toast including rye and oats, detection limit 75 µg 8 samples, detection limit 25-75 µg/kg (depending on laboratory) 6 samples, detection limit 25-75 µg/kg (depending on laboratory) 6 samples, detection limit 25 µg/kg

before toasting: 0; usual light toasting: 0 - < 75 µg/kg; dark toasting: 4 samples < 75 µg/kg, one sample 109 µg/kg < 50-160 µg/kg, median 65 µg/kg

Bakeries -Rye bread

C

SeptemberOctober 2002

Bakeries - Wheat and mixed flours bread Bakeries - Different pastries and cakes (some also deep fried)

C

SeptemberOctober 2002

0 - < 75 µg/kg

C

SeptemberOctober 2002

0 – 40 µg/kg

Study Area 1, page 2 of 37 - Last update: 3fc65f55-009f-444b-a722-9f488628c4d2.xls

European Commission, Health and Consumer Protection Directorate-General - European Food Safety Authority

3fc65f55-009f-444b-a722-9f488628c4d2.xls

ACRYLAMIDE - EU Summary of Activities

STUDY AREA 1 - LEVELS OF ACRYLAMIDE IN FOOD

ENTRY STUDY TITLE No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS SUMMARY OF MAIN DATE OF STUDY CONCLUSIONS (anticipated date if not yet completed) SeptemberOctober 2002 Max 50 words Max 50 words

COMMENTS

REFERENCES/ CONTACTS INTERNET LINKS

(Member State/ Organisation) 1.03 Bakeries (cont'd) - Crisp bread

C (completed), O (ongoing), P (proposed) C

more than 20 50-150 µg/kg, median 80 samples, no produced µg/kg with extrusion technology, detection limit 25-75 µg (depending on laboratory) meat balls, pizzas, 0 - <75 µg/kg chicken nuggets, minced meat batters, ham-potato casseroles, together 38 samples, detection limit 75 µg/kg when the ham-potato 223 µg/kg casserole was heated 40 minutes in 200 oC oven (not usually heating habit) bacon; 5 samples, detection limits 75 µg/kg raw: 0; light baking: 0; dark baking: 0-<75 µg/kg

Chilled food and meat products

C

SeptemberOctober 2002

Coffee

C

SeptemberOctober 2002

ready coffee drink; 60 20-29 µg/kg, median 24 g roasted coffee to 1 µg/kg ltr water, 24 samples, detection limit 10 µg/kg drink 740 µg/kg

Chips (Finnish trade mark of potato crisp)

C

November 2002 chips, normal, water content 2% November 2002 low-fat, standard process, water content 2% November 2002 low-fat, new process, water content 2,4%

C

1300 µg/kg

from the process

C

1000 µg/kg

from the process

Study Area 1, page 3 of 37 - Last update: 3fc65f55-009f-444b-a722-9f488628c4d2.xls

European Commission, Health and Consumer Protection Directorate-General - European Food Safety Authority

3fc65f55-009f-444b-a722-9f488628c4d2.xls

ACRYLAMIDE - EU Summary of Activities

STUDY AREA 1 - LEVELS OF ACRYLAMIDE IN FOOD

ENTRY STUDY TITLE No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS SUMMARY OF MAIN DATE OF STUDY CONCLUSIONS (anticipated Max 50 words date if not yet completed) November 2002 standard process, water content 1,9% November 2002 new process, water content 2,6% November 2002 low-fat, water content 1.9% May 2002 frozen May 2002 oven-baked May 2002 fried in oil May 2002 December 2002 To check concentration of acrylamide in cookies consumed in Christmas time Ongoing To compare levels of surveillance of acrylamide in Irish foods during food with those 2003 reported in other countries. Max 50 words

COMMENTS

REFERENCES/ CONTACTS INTERNET LINKS

(Member State/ Organisation)

C (completed), O (ongoing), P (proposed) C C C

940 µg/kg 370 µg/kg 1100 µg/kg

from the process from the process from the process

1.03 (cont'd)

Pommes frites

Potato flakes Cookies

Finland, National Food Agency

C C C C C

10-85 µg/kg 820 µg/kg 300 µg/kg 15 µg/kg <75-1100 µg/kg (9 samples) notice was written to inform consumers

1.04

Acrylamide levels in food (see also study area 9)

Ireland (Public Analysts Laboratory, Dublin)

O

Levels detected thus far are similar to those reported for similar foods in other counties

-

-

Dr Michael O'Sullivan, Public Analysts Laboratory, Dublin, michael.osullivan@ehra.i e

Ireland (Public Analysts Laboratory, Galway)

Particular focus on foods having a high level of asparagine

-

Dr Padraig Burke, Padraig.Burke@whb.ie

1.05

Acrylamide levels in 30 Norwegian food samples

The Norwegian Food Control Authority

C

June 2002

To find out how much acrylamide is present in products and food groups on the Norwegian market that, due to production processes, are suspected to contain acrylamide.

High levels of acrylamide was detected in fried, baked and roasted products. The highest levels of acrylamide was detected in potato crisps, up to 2000 micrograms per kg.

http://www.snt.no/ Tor Øystein Fotland, nytt/tema/Akrylami tof@snt.no, Norwegian d/ Food Control Authority, fax +47 23 21 70 01, phone +47 23 21 70 00

Study Area 1, page 4 of 37 - Last update: 3fc65f55-009f-444b-a722-9f488628c4d2.xls

European Commission, Health and Consumer Protection Directorate-General - European Food Safety Authority

3fc65f55-009f-444b-a722-9f488628c4d2.xls

ACRYLAMIDE - EU Summary of Activities

STUDY AREA 1 - LEVELS OF ACRYLAMIDE IN FOOD

ENTRY STUDY TITLE No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS SUMMARY OF MAIN DATE OF STUDY CONCLUSIONS (anticipated Max 50 words date if not yet completed) December 2002 To find out how much acrylamide is present in coffee and cereal based baby foods on the Norwegian market. Max 50 words

COMMENTS

REFERENCES/ CONTACTS INTERNET LINKS

(Member State/ Organisation) 1.06 Levels of The Norwegian acrylamide in Food Control coffee and cereal Authority based baby foods

C (completed), O (ongoing), P (proposed) C

1.07

Acrylamide levels in food

The Netherlands

C

Eight different coffee products were analysed. The average concentration of acrylamide in coffee as beverage was found to be 25 micrograms/L (range 17-37 micrograms/L). Four different types of cereal based baby foods were analysed, low levels of acrylamide were detected in two of the samples. November 2002 Initially, food sample 344 Foods were analysed. selection was focused Foods with highest mainly on fried potato acrylamide amounts were products and bread. potato crisps, potato chips, Secondly, to cocktail snacks, and ginger investigate acrylamide bread. levels in other food sources, samples were selected from foods which are exposed to heat during (industrial) processing.

http://www.snt.no/ Tor Øystein Fotland, nytt/tema/Akrylami tof@snt.no, Norwegian d/ Food Control Authority, fax +47 23 21 70 01, phone +47 23 21 70 00

Further studies concerning acrylamide levels in food, not analysed so far, are in progress and might be completed in June 2003.

Results will be published in an international journal and www.keuringsdien stvanwaren.nl and/or www.vwa.nl

Dr. E. Konings. Dutch Food Authority, Inspectorate for Health Protection, Den Bosch, The Netherlands. E-mail: Erik.Konings@kvw.nl, Phone: +31402911500, Fax: +31402911600

1.08

Reduction of formation and occurrence of acrylamide in food

Denmark/Danish Veterinary and Food Administration

P

ongoing completion 2003-2005

To find out how much acrylamide is present in e.g. coffee, oat meal, other foods

www.fdir.dk

Mrs. Kit Granby, E-mail kgr@fdir.dk Phone +45 33 95 64 74, Institute of Food Safety and Nutrition

Study Area 1, page 5 of 37 - Last update: 3fc65f55-009f-444b-a722-9f488628c4d2.xls

European Commission, Health and Consumer Protection Directorate-General - European Food Safety Authority

3fc65f55-009f-444b-a722-9f488628c4d2.xls

ACRYLAMIDE - EU Summary of Activities

STUDY AREA 1 - LEVELS OF ACRYLAMIDE IN FOOD

ENTRY STUDY TITLE No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS SUMMARY OF MAIN DATE OF STUDY CONCLUSIONS (anticipated date if not yet completed) April 2002 (update December 2002) Max 50 words Max 50 words

COMMENTS

REFERENCES/ CONTACTS INTERNET LINKS

(Member State/ Organisation) 1.09 Acrylamide levels in Swedish foods Swedish National Food Administration

C (completed), O (ongoing), P (proposed) C

To verify/quantify acrylamide in suspected and common foods as a basis for preliminary intake/risk estimations and consumer/industy advice. To attempt to verify the results of the study issued by the Swedish National Food Authority in April 2002.

Levels up to >2000 µg/kg Results announced at detected in carbohydrate rich press conference and heat treated foods, esp. web-site 24 April, 2002. potato and cereal based. Large variation within food groups. No acrylamide (<30µg/kg) in raw or boiled foods. The results confirmed the findings of the study issued by the Swedish National Food Authority in April 2002.

http://www.slv.se/e Johan Rosén, SLV, box ngdefault.asp. 622, SE-75126 Uppsala, Sweden. Tel: +46 18 175766, joro@slv.se

1.10

Study of acrylamide in cooked foods

United Kingdom

C

May 2002

Ahn et al.(2002) Verification of the findings of acrylamide in heated foods. Food Additives and Contaminants 19 (12) 1116-1124 www.food.gov.uk/ news/newsarchive/ 65268

Dr Karen Goonan, Food Standards Agency karen.goonan@foodstan dards.gsi.gov.uk

1.11

Analysis of Total Diet Study Samples for acrylamide

United Kingdom

P

August 2003

Will assess the level of acrylamide in the 20 food groups which make up the total UK diet. This information may indicate food groups to be targeted by future research.

www.food.gov.uk

Dr Karen Goonan, Food Standards Agency karen.goonan@foodstan dards.gsi.gov.uk

Study Area 1, page 6 of 37 - Last update: 3fc65f55-009f-444b-a722-9f488628c4d2.xls

European Commission, Health and Consumer Protection Directorate-General - European Food Safety Authority

3fc65f55-009f-444b-a722-9f488628c4d2.xls

ACRYLAMIDE - EU Summary of Activities

STUDY AREA 1 - LEVELS OF ACRYLAMIDE IN FOOD

ENTRY STUDY TITLE No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS SUMMARY OF MAIN DATE OF STUDY CONCLUSIONS (anticipated date if not yet completed) Max 50 words Max 50 words

COMMENTS

REFERENCES/ CONTACTS INTERNET LINKS

(Member State/ Organisation) 1.12 Acrylamide levels in food Austrian Agency for Health and Food Safety; LMT Vienna

C (completed), O (ongoing), P (proposed) O

To find out how much acrylamide is present in foods in Austria

www.ages.at

Dr. Friedrich Sövegjarto e-mail: friedrich.soevegjarto@lu vie.ages.at Tel.:++43/1/4049027850 Fax: ++43/1/404909278 AGES-Austrian Agency for Health and Food Safety, Food Control and Research Kinderspitalgasse 15 A1090 Wien

1.13

Acrylamide in Heated Foods

Austria, AGES, Austrian Agency for Health and Food Safety

O

February 2003

To find out how much acrylamide is present in heated foods

1.14

Bestimmung von Acrylamid in stärkereichen Lebensmitteln [Determination of Acrylamid in Starch Contening Food]

Austria, Graz University of Technology, Institute of Food Chemistry and Technologie

C

December 2002 Market Study in Austria to determine the acrylamide content in different foodstuffs

Information on the Content Different Food Groups, e.g. Chips, Snacks, Crackers, Bread etc.

www.bmsg.gv.at/ bmgs/relaunch/ gesundheit/ welcome.html

Dr. Kurt Stübegger; Email: kurt.stuebegger@luibk.a ges.at; Tel.: +43/512/22440-15; Fax.:+43/512/22440-59 AGES-Austrian Agency for Health and Food Safety, Food Control Innsbruck, Technikerstrasse 70, A6020 Innsbruck o.Univ.Prof.Dr.Werner Pfannhauser University of Technology, Petersgasse 12/2, 8010 Graz, Austria Tel.: +43/316/873-6471; Fax.:+43/316/873-6971; E-mail: werner.pfannhauser@tu graz.at

Study Area 1, page 7 of 37 - Last update: 3fc65f55-009f-444b-a722-9f488628c4d2.xls

European Commission, Health and Consumer Protection Directorate-General - European Food Safety Authority

3fc65f55-009f-444b-a722-9f488628c4d2.xls

ACRYLAMIDE - EU Summary of Activities

STUDY AREA 1 - LEVELS OF ACRYLAMIDE IN FOOD

ENTRY STUDY TITLE No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS SUMMARY OF MAIN DATE OF STUDY CONCLUSIONS (anticipated date if not yet completed) Data collection started at end of August 2002 in context with the minimisating concept. Max 50 words Max 50 words

COMMENTS

REFERENCES/ CONTACTS INTERNET LINKS

(Member State/ Organisation) 1.15 Acrylamide in Food Germany/Federal Office of Consumer Protection and Food Safety (BVL)

C (completed), O (ongoing), P (proposed) O

The data collection on the occurrence of acrylamide in food supports the minimisation strategy. This approach is carried out in agreement with the federal authorities, the Länder and the industry.

Until January 15th, about 1800 results were reported. Results are compared with a signal level (lowest value of 10% of the highest contaminated products in a food group) which is used as a marker to evaluate the minimisation strategy. The first signal levels were released on September 17th 2002. At the end of January, a reduction of up to 25% in the signal levels for foods such as potato chips, pommes frites and fine bakery could be observed. 9 samples crispbread : 10-30 µg/kg, 2 salt biscuit : 170 µg/kg, 2 maize biscuit : 240 µg/kg, 7 chips : 59-705 µg/kg. LOQ = 10 µg/kg Acrylamide levels vary between each products,and also in the same category of products

www.bvl.bund.de acrylamid@bvl.bund.de and www.verbrauchers chutzministerium.d e

1.16

Levels of acrylamide in various French products

French Food Safety Agency (AFSSA)

O

2003

To find out how much acrylamide is present in French products (LC-MS-MS)

www.afssa.fr

Serge DRAGNA (s.dragna@afssa.fr) Dary INTHAVONG (d.inthavong@afssa.fr), François BORDET (f.bordet@afssa.fr) address AFSSA LERHQA, 10 rue Pierre Curie, 94704 MAISONS ALFORT CEDEX

Study Area 1, page 8 of 37 - Last update: 3fc65f55-009f-444b-a722-9f488628c4d2.xls

European Commission, Health and Consumer Protection Directorate-General - European Food Safety Authority

3fc65f55-009f-444b-a722-9f488628c4d2.xls

ACRYLAMIDE - EU Summary of Activities

STUDY AREA 1 - LEVELS OF ACRYLAMIDE IN FOOD

ENTRY STUDY TITLE No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS SUMMARY OF MAIN DATE OF STUDY CONCLUSIONS (anticipated date if not yet completed) 2002 Max 50 words Max 50 words

COMMENTS

REFERENCES/ CONTACTS INTERNET LINKS

(Member State/ Organisation) 1.17 Levels of acrylamide in various French products France, National association of food industries (ANIA)

C (completed), O (ongoing), P (proposed) C

To find out how much 25 breakfast cereal : <50-410 acrylamide is present µg/kg; 12 chocolate products in French products : <10-186 µg/kg ; 11 cripsbread/cracker/toast : 36250 µg/kg ;18 potatoes based products : 18-840 µg/kg ; 36 biscuits and pastries : <10-550 µg/kg ; 14 baby foods : <10-109 µg/kg ;21 milk products : <10-25 µg/kg ; 7cooked meals : <2083 µg/kg ; 22 coffee beverages : <50 µg/kg ; 14 french fries : <50-2600 µg/kg

Various technical methods : LC-MS-MS, CG-ECD, LC-MS and various LOQ 10-60 µg/kg according to the matrix

Study Area 1, page 9 of 37 - Last update: 3fc65f55-009f-444b-a722-9f488628c4d2.xls

European Commission, Health and Consumer Protection Directorate-General - European Food Safety Authority

SANCO/12/2003-5 Rev.1

ACRYLAMIDE - EU Summary of Activities

STUDY AREA 2 - DIETARY EXPOSURE TO ACRYLAMIDE IN FOOD

ENTRY STUDY TITLE No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS SUMMARY OF MAIN DATE OF STUDY CONCLUSIONS (anticipated Max 50 words date if not yet completed) December 2002 To find out how much acrylamide is present in different foodstuffs on the Belgian market. First round of samples. Analysis with LC-MS/MS. June 2002 To estimate the national exposure of consumers to acrylamide through the consumption of foods Max 50 words

COMMENTS

REFERENCES/ INTERNET LINKS

CONTACTS

(Member State/ Organisation) 2.01 Levels of acrylamide in different foodstuffs on the Belgian market (see also study area 1). Belgium

C (completed), O (ongoing), P (proposed) C

The study also contained a raw Observed levels: see intake estimate: almost 40% from study area 1. potato products, almost 60% from cereal products. Limited number of samples. Sampling in October 2002.

www.belgium.be

Christine Vinkx, Christine.Vinkx@health.fgov. be; fax +32 2 210 48 16; tel +32 2 210 48 37; Pachecolaan 19/5, 1010 Brussels

2.02

Estimates of The Norwegian exposure to Food Control acrylamide in Authority food, coffee and cereal based baby food in Norway.

C

Mean intakes of acrylamide calculated per kg bodyweight (micrograms/kg bw/day): males 0.36, males (16 - 30 years) 0.53, females 0.33. Potato crisps contributed mostly to the total mean intake (24.4% males, 32.6% males (16-30), 24.4% females).

Report from the Scientific http://www.snt.no/ Erik Dybing, Committee of the nytt/tema/Akrylam erik.dybing@fhi.no, Norwegian Food Control id/ Norwegain Institute of Public Authority Health; Tore Sanner, tore.sanner@labmed.uio.no, Norwegian Radium Hospital; Janneche Utne Skåre, janneche.skaare@vetinst.no, Norwegian Veterinary Institute

C

December 2002 To estimate the exposure of consumers to acrylamide through consumption of coffee December 2002 To estimate the exposure of children to acrylamide through consumption of barnemat.

Mean intakes of acrylamide from coffee calculated per kg bodyweight (micrograms/kg bw/day) 0.17 for both men and women.

C

Mean intake calculated from the highest detected levels of acrylamide in cereal based baby foods. Mean intake (micrograms/kg bw/day) 6 month old boys 0.29, 6 month old girls 0.31; 1 year old boys 0.33, 1 year old girls 0.36.

Study Area 2, page 10 of 37 - Last update: 3fc65f55-009f-444b-a722-9f488628c4d2.xls

European Commission, Health and Consumer Protection Directorate-General - European Food Safety Authority

SANCO/12/2003-5 Rev.1

ACRYLAMIDE - EU Summary of Activities

STUDY AREA 2 - DIETARY EXPOSURE TO ACRYLAMIDE IN FOOD

ENTRY STUDY TITLE No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS SUMMARY OF MAIN DATE OF STUDY CONCLUSIONS (anticipated Max 50 words Max 50 words date if not yet completed) December 2002 To estimate the level Mean intake 40 ug/person and day of exposure of consumers in Sweden to acrylamide in foods

COMMENTS

REFERENCES/ INTERNET LINKS

CONTACTS

(Member State/ Organisation) 2.03 Dietary intake of acrylamide in Sweden - a pilot study Swedish National Food Administration

C (completed), O (ongoing), P (proposed) C

Swedish National Food Administration: Information about acrylamide in food http://www.slv.se/ engdefault.asp , 24 April 2002 Results will be published in an international journal.

Kettil Svensson, Toxicologist at the Division of Toxicology, National Food Administration, Box 622, SE-75126 UPPSALA, SWEDEN. Phone: +46 18 175751, Fax: +46 18 105646, e-mail: kesv@slv.se Dr. E. Konings. Dutch Food Authority, Inspectorate for Health Protection, Den Bosch, The Netherlands. Email: Erik.Konings@kvw.nl, Phone: +31402911500, Fax: +31402911600 Mrs. Kit Granby, E-mail kgr@fdir.dk Phone +45 33 95 64 74, Institute of Food Safety and Nutrition Christina Tlustos, FSAI ctlustos@fsai.ie

2.04

Estimates of dietary exposure to acrylamide in The Netherlands.

Netherlands/Dutch C Food Authority, Inspectorate for Health Protection

December 2002.

To estimate the level of exposure of consumers to acrylamide in foods

Mean exposure for a representative sample of the Dutch population is 0.5 µg/kg bw/day.

2.05

2.06

Reduction of formation and occurrence of acrylamide in food in Denmark. Estimates of national exposure to acrylamide in food

Denmark/Danish Veterinary and Food Administration

P

2003

To estimate the level of exposure of consumers to acrylamide in foods To estimate the level of exposure of Irish consumers to acrylamide in foods (total diet study) To estimate the level of exposure of Belgian adolescents to acrylamide in foods No conclusions yet available, study is at the food selection/analysis stage None

www.fdir.dk

Ireland, Food O Safety Authority of Ireland (FSAI)

June 2003

www.fsai.ie

2.07

Probabilistic assessment of exposure of Belgian adolescents to acrylamide in foods

Belgium, Ghent University, Department of Public Health

O

? [PLEASE ADD EXPECTED COMPLETION DATE]

The contamination data are at this moment insufficient to perform correct estimations concerning the intake of acrylamide via food.

Maaike Bilau, maaike.bilau@rug.ac.be, fax:09 240 49 94 tel: 09 240 24 23, UZ Gent, Vakgroep Maatschappelijke Gezondheidkunde, De Pintelaan 185, 9000 Gent

Study Area 2, page 11 of 37 - Last update: 3fc65f55-009f-444b-a722-9f488628c4d2.xls

European Commission, Health and Consumer Protection Directorate-General - European Food Safety Authority

SANCO/12/2003-5 Rev.1

ACRYLAMIDE - EU Summary of Activities

STUDY AREA 2 - DIETARY EXPOSURE TO ACRYLAMIDE IN FOOD

ENTRY STUDY TITLE No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS SUMMARY OF MAIN DATE OF STUDY CONCLUSIONS (anticipated date if not yet completed) July 2002 Max 50 words Max 50 words

COMMENTS

REFERENCES/ INTERNET LINKS

CONTACTS

(Member State/ Organisation) 2.08 Estimates of French Food national exposure Safety Agency to acrylamide in (AFSSA) food

C (completed), O (ongoing), P (proposed) C

2.09

Estimates of French Food national exposure Safety Agency to acrylamide in (AFSSA) food

O

June 2003

To estimate the level of exposure of consumers to acrylamide in foods based on French diet and level of acrylamide as presented in SCF opinion (3 July 2002) To estimate the level of exposure of consumers to acrylamide in foods based on French diet and level of acrylamide measured in national products

adults (> 15 years old) : mean exposure = 0,5 µg/kg bw/d ; higher consummers (percentile 95) = 1,1 µg/kg bw/d ; infants (2-14 years old : mean exp = 1,4 µg/kg bw/d ; higher consummers (percentille 95) : 2,9 µg/kg bw/d

www.afssa.fr

J.L. Volatier AFSSA-DERNS 27-31 av. du Général Leclerc BP 19 94701 Maisons-Alfort cedex jl.volatier@afssa.fr

Study Area 2, page 12 of 37 - Last update: 3fc65f55-009f-444b-a722-9f488628c4d2.xls

European Commission, Health and Consumer Protection Directorate-General - European Food Safety Authority

SANCO/12/2003-5 Rev.1

ACRYLAMIDE - EU Summary of Activities

STUDY AREA 3 - WAYS TO REDUCE LEVELS OF ACRYLAMIDE IN FOOD

ENTRY STUDY TITLE No.

3.01

COMPLETION DATE (Member State/ C (completed), (anticipated date if not yet Organisation) O (ongoing), P (proposed) completed) Sub-project of the Germany/Bund für P end 2004 ZUTECH Lebensmittelrecht und early 2005 CooperationLebensmittelkunde Project (see also e.V. (BLL), Institute for study areas 1, 4 Food-Environmental and 6) Research, German Institute for Food Technology and the Federal Institute for Grain, Potato and Fat Research

SOURCE

STATUS

SUMMARY OF AIMS OF STUDY Max 50 words

SUMMARY OF MAIN CONCLUSIONS Max 50 words

COMMENTS

REFERENCES/ INTERNET LINKS

CONTACTS

Description of acrylamid formation in food matrices at process conditions; Definition of the process parameters to minimize acrylamid; Definition of requirements for raw materials, ingredients and additives, Definition of requirements for production facilities

See also study areas 1, 4 and 6.

http://www.bllonline.de

jgelbert@bll-online.de

3.02

Influence of Finland, University of flavonoid spices Helsinki, SKLon the formation of Companies acrylamide during frying of potato products.

C

December 2002 To study if addition of flavonoid spices could reduce or prevent the formation of acrylamide in foodstuffs made in heated fat.

3.03

Acrylamide levels in processed potato products

The food alliance O (MATFORSK, Agricultural University of Norway), Federation of Norwegian Food and Drink Industry (NBL).

June 2003

http://www.selako.co Lasse Kurppa, m lasse.kurppa@selako.c om, fax: +358-9632067, tel: +358-96962170, mobile: +358500 459726, address: Box 105, 00131 HELSINKI, FINLAND To investigate the formation of An increased formation of Simultaneously http://www.matforsk.n svein.knutsen@matfors acrylamide in deep fried potato acrylamide was detected when analyses are carried o/ k.no, fax +47 64970333, products affected by the raw increasing the temperature and out to determine key and materials as well as the the frying time. For some potato components such trude.wicklund@inf.nlh. processing conditions sources a reduced formation as low molecular no (temperature time). To determine was induced upon blanching, weight how preprosessing such as but apparently no simple carbohydrates and blanching, enzymic treatment connection is found. The amino acids. influence the formation. constituents in the raw materials are very essential.

In this study the amount of acrylamide was clearly reduced when a flavonoid spice was applied.

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ENTRY STUDY TITLE No.

SOURCE (Member State/ Organisation)

3.04

Acrylamide levels in processed cereal products.

The food alliance (MATFORSK, Agricultural University of Norway), Federation of Norwegian Food and Drink Industry (NBL).

COMPLETION DATE C (completed), (anticipated date if not yet O (ongoing), P (proposed) completed) O June 2003

STATUS

SUMMARY OF AIMS OF STUDY Max 50 words

SUMMARY OF MAIN CONCLUSIONS Max 50 words

COMMENTS

REFERENCES/ INTERNET LINKS

CONTACTS

To investigate typical norwegian cereal products such as bread (fine wheat, coarse wheat/rye mixtures and coarce rye types) and crisp breads (rye based) processed in a well defined pilot plant bakery. The effect of time, temperature and added ingedients (enzymes, sugars and amino acids) are studied.

The significant part of the acrylamid formed was detected in the crust. No significant differences were detected between the different cereal sources, but bread baked in closed containers had lower values. For crisp bread acrylamide level increased dramatically by heating- and baking time . For bread (crust) no dramatic rise in acrylamide was detected by increasing the level of reducing sugars (enzymes) but an increased content of asparagine gave rize to elevated values.

Crisp bread is http://www.matforsk.n svein.knutsen@matfors considered as a o/ k.no, fax +47 64970333, good model and products. It is trude.wicklund@inf.nlh. possible to produce no sensoric aceptable products by different temperatures and times for baking.

3.05

Acrylamide in processed food products, opimization of processes.

Norwegian Research O Council, MATFORSK, NLH, NBL, NILU.

December 2006 To investigate the effect of prosessing conditions and possible ways to reduce the content by adjusting those on a specific raw material. Determine analytical metods for monitoring key components for the formation.

An application has been approved by The Norwegian Research Counsil.

http://www.matforsk.n svein.knutsen@matfors o/ k.no, andres.tromborg@matf orsk.no, tlf ++47 64970100, fax++47 64970333

3.06

How to decrease the acrylamide levels in potato products - advice to the home cooking

The Swedish National O Food Administration

January 2003

To find out the importance of temperature, time and other parameters in the formation of acrylamide

Ass. Prof. Lilianne Abramsson-Zetterberg, e-mail: liab@slv.se

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STUDY AREA 3 - WAYS TO REDUCE LEVELS OF ACRYLAMIDE IN FOOD

ENTRY STUDY TITLE No.

3.07

3.08

COMPLETION DATE (Member State/ C (completed), (anticipated date if not yet Organisation) O (ongoing), P (proposed) completed) Reduction of Denmark/ Danish Vet. O October 2002formation and and Food December 2005 occurrence of Administration/ The acrylamide in food Centre for Advanced Food Studies/ 5 Food Industries Acrylamide in Belgian Association of O PLEASE ADD potato products Potato Processors EXPECTED and Ghent University COMPLETION DATE

SOURCE

STATUS

SUMMARY OF AIMS OF STUDY Max 50 words

SUMMARY OF MAIN CONCLUSIONS Max 50 words

COMMENTS

REFERENCES/ INTERNET LINKS

CONTACTS

To investigate how to reduce acrylamide in bread, potato products and cereals.

results to be published later

Results published www.fdir.dk after accept by project participants.

Mrs. Kit Granby, E-mail kgr@fdir.dk Phone +45 33 95 64 74, Institute of Food Safety and Nutrition Prof. A. Huyghebaert,Dept. Food Technology and Nutrition, tel +32 9 264 61 62, Fax +32 9 264 62 18; Andre.Huyghebaert@ru g.ac.be; Romain Cools, Belgapom, Tel +32 9 339 12 52, Fax 32 9 339 12 51; Romain@fvphouse.be Dr Karen Goonan, Food Standards Agency karen.goonan@foodsta ndards.gsi.gov.uk

The objective of this study is to assess levels of acrylamide in potato products. Industry processed, home prepared and semi-prepared products are included in this study. Factors studied are the effect of raw materials and processing conditions in order to reduce acrylamide levels.

3.09

3.1

Mechanism of the United Kingdom formation of acrylamide in cooked foods and factors affecting its formation during thermal processing (see also study area 4) Exploiting process United Kingdom factors to reduce acrylamide in cereal-based foods. (see also study area 4)

P

March 2006

To identify the mechanism of formation of acrylamide in cooked foods, with the aim of recommending possible means of controlling acrylamide formation

www.food.gov.uk

P

March 2005

To identify potential precursors in food and investigate the relationship between process factors and the formation of acrylamide, with a view to identifying methods to reduce levels in cereal-based food.

www.food.gov.uk

Dr Karen Goonan, Food Standards Agency karen.goonan@foodsta ndards.gsi.gov.uk

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STUDY AREA 3 - WAYS TO REDUCE LEVELS OF ACRYLAMIDE IN FOOD

ENTRY STUDY TITLE No.

SOURCE (Member State/ Organisation)

STATUS

3.11

The effect of United Kingdom domestic cooking on acrylamide levels in food (see also study area 4)

COMPLETION DATE C (completed), (anticipated date if not yet O (ongoing), P (proposed) completed) P Unknown

SUMMARY OF AIMS OF STUDY Max 50 words

SUMMARY OF MAIN CONCLUSIONS Max 50 words

COMMENTS

REFERENCES/ INTERNET LINKS

CONTACTS

To investigate the effect of domestic cooking on acrylamide levels in food

3.12

Influence of the raw material (potato variety and field site) on the formation of acrylamide

Germany, Federal O Centre for Cereal, Potato and Lipid Research, Detmold, in collaboration with the University of Münster

July 2004

This project is www.food.gov.uk currently being advertised in the Agency's Research Requirements Document 10 available on www.food.gov.uk To find out the influence of Potato chips (french fries) and Haase, N.U. and L. acrylamide formation in deep fat potato crisps (chips) are Weber: Variability of fried potato products, derived produced in a semi-technical sugar content in from different potato varieties, processing line. The influence of potato varieties grown at different field sites; to different varieties, grown at suitable for find out how much the different field sites is to be processing. Journal acrylamide formation depends on detected. Furthermore the of Food, Agriculture type and time of storage. influence of different storage and Environment regimes (temperature) will be (JFAE) 1, (2003) (in determined. press)

Dr Karen Goonan, Food Standards Agency karen.goonan@foodsta ndards.gsi.gov.uk

Dr. Haase, Federal Centre for Cereal, Potato and Lipid Research, Detmold, Tel.: +49-(0)5231-741453, Fax: ...-100; email: potato@bagkf.de; Dr. Matthäus, Münster, Tel: +49-(0)251 4816714 E-mail: matthaus@unimuenster.de

3.13

Acrylamide see 3.12 formation in cereal products

O

July 2004

To find out, how much a leaching step can reduce formation of acrylamide; to find out how much a modified temperature profile can reduce the formation of acrylamide.

A water leaching step within processing of crisps (chips) will reduce levels of sugars and amino acids, but texture quality will be reduced too. Temperature has a major influence upon formation of acrylamide. Extreme temperature profiles have adverse effects on the quality. In both cases optimum strategies must be identified.

Haase, N.U., B. see 3.12 Matthäus und K. Vosmann: Zum Vorkommen von Acrylamid in Kartoffelerzeugnisse n. Obst- Gemüseund Kartoffelverarbeitung, (2003) (in press)

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STUDY AREA 3 - WAYS TO REDUCE LEVELS OF ACRYLAMIDE IN FOOD

ENTRY STUDY TITLE No.

SOURCE (Member State/ Organisation)

STATUS

3.14

Optimisation of preparation to reduce levels of acrylamide within potato chips (french fries)

see 3.12

COMPLETION DATE C (completed), (anticipated date if not yet O (ongoing), P (proposed) completed) O July 2005

SUMMARY OF AIMS OF STUDY Max 50 words

SUMMARY OF MAIN CONCLUSIONS Max 50 words

COMMENTS

REFERENCES/ INTERNET LINKS

CONTACTS

To find out, how much a modified guideline for preparation will reduce formation of acrylamide; home made and restaurants, both. to find out how much a modified temperature profile can reduce the formation of acrylamide.

Par fried potato chips (french fries) have to be end fried before consumption. Two techniques are present, deep fat fryers and ovens. Both ways of preparation have to be investigated.

3.15

Acrylamide see 3.12 formation in cereal products

O

July 2004

To find out how much acrylamide is present in main cereal produts (bakery and fine bakery products, extrusion products and breakfast cereals); to find out the influence of different flours and ingredients.

Cereal products cover a wide range of final products. Typical products are selected, to observe the influences of wheat and rye flour and of several ingredients like sugars.

Haase, N.U., B. see 3.12 Matthäus und K. Vosmann: Zum Vorkommen von Acrylamid in Kartoffelerzeugnisse n. Obst- Gemüseund Kartoffelverarbeitung, (2003) (in press) see 3.12

3.16

Identification of relevant components of biscuits with view to formation of acrylamide

see 3.12

O

December 2004 To find out, which constituents of biscuits are relevant for formation of acrylamide; to develop strategies for minimising the formation of acrylamide

A dough represents a complex system. Several ingredients may influence the final concentration of relevant components for formation of acrylamide. A multiple step investigation with biscuits shall identify most relevant components. After that minimising strategies have to be developed and proofed.

see 3.12

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ENTRY STUDY TITLE No.

SOURCE (Member State/ Organisation)

STATUS

3.17

Influence of see 3.12 different vegetable oils and additives on the acrylamid levels in deep-fat fried potatoes

COMPLETION DATE C (completed), (anticipated date if not yet O (ongoing), P (proposed) completed) O December 2003

SUMMARY OF AIMS OF STUDY Max 50 words

SUMMARY OF MAIN CONCLUSIONS Max 50 words

COMMENTS

REFERENCES/ INTERNET LINKS

CONTACTS

To find out if the formation of acrylamide in deep-fat fried potatoes is influenced by the sort of oil and/or by the utilization of additives such as silicon.

During deep-fat frying the oil acts as transfer medium for the heat. In this connection it could be possible that different oils have an different ability to transfer the heat to the food. Additionally it could be possible that additives, used to improve the quality and the life of the oil change the heat transfer and therefore the formation of acrylamide.

see 3.12

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STUDY AREA 4 - MECHANISMS OF FORMATION

ENTR STUDY TITLE Y No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS OF STUDY DATE (anticipated date if not yet completed) end 2004 early 2005 Max 50 words

SUMMARY OF MAIN CONCLUSIONS Max 50 words

COMMENTS

REFERENCES/ INTERNET LINKS

CONTACTS

(Member State/ Organisation) 4.01 Sub-project of the ZUTECH CooperationProject (see also study areas 1, 3 and 6) Germany/Bund für Lebensmittelrecht und Lebensmittelkunde e.V. (BLL) and German Research Center for Food Chemistry

C (completed), O (ongoing), P (proposed) P

Elucidation of the mechanism of acrylamid formation by model reactions

See also study http://www.bllareas 1, 3 and online.de 6.

jgelbert@bll-online.de

4.02

Relation between The Netherlands processing conditions and acrylamide amounts.

O

March 2003

A number of inspections will be carried out at several industries to investigate whether different processing conditions could be related to various acrylamide amounts. Furthermore, formation of acrylamide will be studied for several heating processes in relation to other processing conditions and raw materials for potato chips and potato crisps. Ph.D. study from Spring 2003 (3 yr) www.fdir.dk

Dr. E. Konings. Dutch Food Authority, Inspectorate for Health Protection, Den Bosch, The Netherlands. Email: Erik.Konings@kvw.nl, Phone: +31402911500, Fax: +31402911600 Mr. Henrik Frandsen, Email hf@fdir.dk Phone +45 33 95 65 97, Institute of Food Safety and Nutrition Dr Karen Goonan, Food Standards Agency karen.goonan@foodst andards.gsi.gov.uk

4.03

4.04

Reduction of Denmark/ Danish Vet. acrylamide in food and Food Administration/ The Centre for Advanced Food Studies/ 5 Food Industries Mechanism of the United Kingdom formation of acrylamide in cooked foods and factors affecting its formation during thermal processing (see also study area 3)

P

October 2002- To investigate the mechanism of December 2005 formation of acrylamide in food

P

March 2006

To identify the mechanism of formation of acrylamide in cooked foods, with the aim of recommending possible means of controlling acrylamide formation

www.food.gov.uk

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STUDY AREA 4 - MECHANISMS OF FORMATION

ENTR STUDY TITLE Y No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS OF STUDY DATE (anticipated date if not yet completed) March 2005 Max 50 words

SUMMARY OF MAIN CONCLUSIONS Max 50 words

COMMENTS

REFERENCES/ INTERNET LINKS

CONTACTS

(Member State/ Organisation) 4.05 Exploiting process United Kingdom factors to reduce acrylamide in cereal-based foods. (see also study area 3) The effect of United Kingdom domestic cooking on acrylamide levels in food (see also study area 3)

C (completed), O (ongoing), P (proposed) P

To identify potential precursors in food and investigate the relationship between process factors and the formation of acrylamide, with a view to identifying methods to reduce levels in cereal-based food. To investigate the effect of domestic cooking on acrylamide levels in food

www.food.gov.uk

Dr Karen Goonan, Food Standards Agency karen.goonan@foodst andards.gsi.gov.uk

4.06

P

Unknown

This project is www.food.gov.uk currently being advertised in the Agency's Research Requirements Document 10 available on www.food.gov.u k

Dr Karen Goonan, Food Standards Agency karen.goonan@foodst andards.gsi.gov.uk

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STUDY AREA 5 - BIOAVAILABILITY OF ACRYLAMIDE IN FOOD

ENTR STUDY TITLE Y No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS OF DATE STUDY Max 50 words

SUMMARY OF MAIN COMMENTS CONCLUSIONS Max 50 words

REFERENCES/ INTERNET LINKS

CONTACTS

5.01

Bioavailability of acrylamide

C (completed), O (anticipated date if not yet (ongoing), P completed) (proposed) The Netherlands, O Phase I: Dutch Food February 2003 Authority, Inspectorate for Health Protection (Member State/ Organisation)

This study focuses on inventarisation of available information to set up a (toxico)kinetic profile of acrylamide and its metabolites in various species (including man) and to integrate this profile with the toxocological profile whereas phase II (proposed to start in 2003) focuses on an assessment of this information and on suggestions for additional research. Bioavailability of acrylamide after IV admnistration, Oral administration (solution in feed) and in feed heated

Dr. E. Konings. Dutch Food Authority, Inspectorate for Health Protection, Den Bosch, The Netherlands. E-mail: Erik.Konings@kvw.n l, Phone: +31402911500, Fax: +31402911600

5.02

Bioavaibility in pigs

French Food Safety Agency (AFSSA)

O

end of 2003

5.03

Bioavailability in rats

French Food Safety Agency (AFSSA)

P

If necessary the bioavailability of acrylamide in rat will be studied

Michel Laurentie, Afssa fougeres, LERMVD, BP90203, 35302 Fougeres Cedex m.laurentie@fougere s.afssa.fr Michel Laurentie, Afssa fougeres, LERMVD, BP90203, 35302 Fougeres Cedex m.laurentie@fougere s.afssa.fr

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STUDY AREA 6 - TOXICOLOGY/ CARCINOGENICITY

ENTRY STUDY TITLE No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS OF STUDY DATE (anticipated date if not yet completed) end 2004 early 2005 Max 50 words

SUMMARY OF MAIN COMMENTS CONCLUSIONS Max 50 words

REFERENCES/ INTERNET LINKS

CONTACTS

(Member State/ Organisation) 6.01 Sub-project of the ZUTECH CooperationProject

6.02

6.03

Using the flow cytometer-based micronucleus assay in mouse to measure the effect of acrylamide at very low doses Carcinogenicity of The Netherlands Acrylamide

Germany/Bund für Lebensmittelrecht und Lebensmittelkunde e.V. (BLL), University Kaiserslautern Swedish National C Food Admimistration

C (completed), O (ongoing), P (proposed) P

Human-toxicological assessment of acrylamid expositions by food products

http://www.bllonline.de

jgelbert@bll-online.de

December 2002 To clarify if there is a difference in the dose-effect-relationship (micronucleus) at different low dose regions

The results have been submitted for publication

Ass. Prof. Lilianne Abramsson-Zetterberg, National Food Administration liab@slv.se

P

A combined mutagenicity study and carcinogenicity study with triple transgenic mice might be started in 2003. Tumorigenicity will be studied within 9 months dietary exposure to various concentrations of acrylamide. Concurrently, these triple transgenic mice will be exposed via the diet for 12 weeks to the same concentration of acrylamide.

Dr. E. Konings. Dutch Food Authority, Inspectorate for Health Protection, Den Bosch, The Netherlands. Email: Erik.Konings@kvw.nl, Phone: +31402911500, Fax: +31402911600

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STUDY AREA 6 - TOXICOLOGY/ CARCINOGENICITY

ENTRY STUDY TITLE No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS OF STUDY DATE (anticipated date if not yet completed) end of 2003 Max 50 words

SUMMARY OF MAIN COMMENTS CONCLUSIONS Max 50 words

REFERENCES/ INTERNET LINKS

CONTACTS

(Member State/ Organisation) 6.04 Biochemical and genotoxic in vitro effects of acrylamide in gut cells Germany / Federal Institute for Risk Assessment (Sponsor) // University Institute

C (completed), O (ongoing), P (proposed) O

The cytotoxic effects of acrylamide is investigated in isolated gut mucosa cells (human, rat) with different endpoints (e.g. absorption, amounts of DNA adducts, incidence of micronuclei). Emphasis is given to the low dose range.

The well accepted approach in risk assessment of non-threshold effects requires extrapolation of the doseresponse relationship over several orders of magnitude. The results of the ongoing study will help to clarify some dose-response characteristics in the lower dose range

Federal Institute for Risk Assessment www.bfr.bund.de

marko@rhrk.uni-kl.de; schrenk@rhrk.uni-kl.de

6.05

In vivo DNA damaging effects of acrylamide in rats.

French Food Safety O Agency (AFSSA)

December 2003 DNA damage of acrylamide in the main organs of rats will be studied using the in vivo comet assay.

Jean-Michel POUL, AFSSA, LERMVD, Unité de Toxicologie Alimentaire, BP 90203, 35302 FOUGERES Cedex (France), tél. : (33) 02 99 94 78 78, fax : (33) 02 99 94 78 80, e. mail : jm.poul@fougeres.afssa .fr

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STUDY AREA 6 - TOXICOLOGY/ CARCINOGENICITY

ENTRY STUDY TITLE No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS OF STUDY DATE

SUMMARY OF MAIN COMMENTS CONCLUSIONS

REFERENCES/ INTERNET LINKS

CONTACTS

(Member State/ Organisation) 6.06 Mutagenic, clastogenic and aneugenic effects of food-born acrylamide in in vitro test systems

C (completed), O (ongoing), P (proposed) French Food Safety P Agency (AFSSA)

(anticipated Max 50 words Max 50 words date if not yet completed) December 2004 The mutagenic, clastogenic and aneugenic effects of pure acrylamide and of acrylamide extracted from foods will be compared in in vitro test systems. Mutagenic potential will be assessed in the Salmonella typhimurium assay (strain TA102). Clastogenic and aneugenic potential will be studied in the micronucleus test on human cells, coupled with the FISH technique. December 2005 The promoting effect of food-born acrylamide will be assessed using a medium term colon cancer model in rats. After pre-atreatment of rats with a tumor inducer, rats will be fed food containing acrylamide and the incidence of aberrant crypt foci will be determined in colon. Acrylamide daily intake will be measured by HPLC/MS

Jean-Michel POUL, AFSSA, LERMVD, Unité de Toxicologie Alimentaire, BP 90203, 35302 FOUGERES Cedex (France), tél. : (33) 02 99 94 78 78, fax : (33) 02 99 94 78 80, e. mail : jm.poul@fougeres.afssa .fr Jean-Michel POUL, AFSSA, LERMVD, Unité de Toxicologie Alimentaire, BP 90203, 35302 FOUGERES Cedex (France), tél. : (33) 02 99 94 78 78, fax : (33) 02 99 94 78 80, e. mail : jm.poul@fougeres.afssa .fr

6.07

In vivo promoting French Food Safety P effect of food-born Agency (AFSSA) acrylamide in a rat model of colon carcinogenesis

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STUDY AREA 7 - BIOMARKERS

ENTR STUDY TITLE Y No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS OF DATE STUDY (anticipated date if not yet completed) April 2003 Max 50 words

SUMMARY OF MAIN COMMENTS CONCLUSIONS Max 50 words

REFERENCES/ INTERNET LINKS

CONTACTS

7.01

C (completed), O (ongoing), P (proposed) Sub-project of Germany/Bund für O "pre-Project" Lebensmittelrecht Acrylamid (see und also study area 9). Lebensmittelkund e e.V. (BLL) Developing Ireland, Queen's O techniques to University, Belfast, measure globin Northern Ireland adducts in humans (see also study area 9)

(Member State/ Organisation)

Development of a fast, reliable and inexpensive analytical method for hemoglobin-adducts in human blood. To develop new methods of analysis for acrylamide in blood, using immunoassay techniques Project is in initial stage of development although research has been previously involved with Swedish researchers on analysis of acrylamide

Project exclusively funded by http://www.bllGerman industry (150.000,online.de Euro). The project has two subprojects (see 9.02).

jgelbert@bll-online.de

7.02

2004?

Project funded by the Food Safety Promotion Board of Ireland (FSPB) under the North:South Agreement and is one of a number of initiatives on food safety at the level of the whole island of Ireland. NOTE: also included under study area 9.

?

Dr Chris Elliott, Queen's University, Belfast Dr Thomas Quigley, FSPB

7.03

Subproject of bioavailability study (see also study area 5)

The Netherlands

P

A study on biomarkers might be incorporated in the bioavailability study, depending on the present literature (Phase I of bioavailability study; see also study area 5).

Dr. E. Konings. Dutch Food Authority, Inspectorate for Health Protection, Den Bosch, The Netherlands. Email: Erik.Konings@kvw.nl, Phone: +31402911500, Fax: +31402911600 Mr. Henrik Frandsen, Email hf@fdir.dk Phone +45 33 95 65 97, Institute of Food Safety and Nutrition

7.04

Biomarkers of dose and effect

Denmark/Danish Veterinary and Food Administration

P

PLEASE ADD INFORMATION

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STUDY AREA 8 - EPIDEMIOLOGY

ENTR STUDY TITLE Y No.

SOURCE

STATUS

COMPLETION SUMMARY OF AIMS OF DATE STUDY (anticipated date if not yet completed) A feasibility study will be finished in December 2002. More research may be started in 2003. Max 50 words

SUMMARY OF MAIN COMMENTS CONCLUSIONS Max 50 words

REFERENCES/ CONTACTS INTERNET LINKS

(Member State/ Organisation) 8.01 Exposure to The Netherlands acrylamide and the occurrence of chronic diseases.

C (completed), O (ongoing), P (proposed) O

An explorative study with respect to the relation of French fries and potato chips with the risk of four major cancers, cardiovascular diseases and all causes mortality will be performed. Several Dutch cohort studies will be used. If considered useful further studies will be executed in 2003, based on a more accurate exposure to acrylamide by diet and/or occupation.

Consumption of French fries or crisps was not associated with increased risks for breast, lung and pancreatic cancer, only with the risk of endometrial cancer a nonstatistically significant positive association was observed. Results of Cardiovascular diseases and all causes mortality are not available yet.

Dietary exposures of cohort members to acrylamide are calculated and further associations will be studied.

Dr. E. Konings. Dutch Food Authority, Inspectorate for Health Protection, Den Bosch, The Netherlands. E-mail: Erik.Konings@kvw. nl, Phone: +31402911500, Fax: +31402911600

8.02

Consumption habits of young adults with emphasis on food groups known to contain high amounts of acrylamide.

Germany / Federal Institute for Risk Assessment

O

June 2003

We suppose that adolescents may consume considerable amounts of food containing high amounts of acrylamide (such as cereals, French fries, chips etc.). Young adults (n= 1100, 15 to 18 y) from the Berlin area were asked how often and how much they eat food with acrylamide concern.

If the acrylamide exposure of young people is higher than the overall population estimates, special measures have to be considered, in addition to the ongoing minimizing strategy in Germany.

See website Federal Institute for Risk Assessment (www.bfr.bund.de)

u.gundertremy@bfr.bund.de; o.mosbachschulz@bfr.bund.de

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ENTR STUDY TITLE Y No.

SOURCE (Member State/ Organisation)

STATUS

9.01

Development and Finland validation of an LC-MS/MS method for acrylamide analysis in various foods Sub-project of "pre-Project" Acrylamid (see also study area 7).

COMPLETION DATE C (completed), (anticipated O (ongoing), P date if not yet completed) (proposed) C July 2002

SUMMARY OF AIMS OF STUDY Max 50 words

SUMMARY OF MAIN CONCLUSIONS Max 50 words

COMMENTS

REFERENCES/ INTERNET LINKS

CONTACTS

To develop and validate an The method was reliable (within analytical method for acrylamide and between day variation RSD% in foods. < 15%) and suitable for acrylamide analysis in various foods. The confirmatory method developed was suitable for high levels (> 800 ug/kg) of acrylamide Development of a quick, inexpensive but reliable analytical method for acrylamide in food. Project exclusively funded by German industry (150.000,- Euro). The project has two subprojects (see also study area 7).

9.02

Germany/Bund für O Lebensmittelrecht und Lebensmittelkund e e.V. (BLL), University Kaiserslautern

April 2003

National Veterinary Susanna Eerola, and Food Research Department of Institute EELA Chemistry, PO.Box 45, FIN-00581 Helsinki, Finland, phone: +358 9 393 1917, fax: +358 9 393 1920, susanna.eerola@eela.fi http://www.blljgelbert@bll-online.de online.de

9.03

Acrylamide levels Ireland (Public O in food (see also Analysts study area 1) Laboratory, Dublin and Galway)

Ongoing surveillance of foods during 2003

To validate analytical methods for the determination of acrylamide in Irish food.

See also study area 1.

-

Dr Michael O'Sullivan, Public Analysts Laboratory, Dublin, michael.osullivan@ehra.i e, and Dr Padraig Burke, Padraig.Burke@whb.ie Dr Chris Elliott, Queen's University, Belfast Dr Thomas Quigley, FSPB

9.04

Developing Ireland, Queen's O techniques to University, Belfast, measure Northern Ireland acrylamide in cooked foods and globin adducts in humans (see also study area 7)

2004?

To develop new methods of analysis for acrylamide in food and in blood, using immunoassay techniques

Project is in initial stage of development although research has been previously involved with Swedish researchers on analysis of acrylamide in food

Project funded by the Food Safety Promotion Board of Ireland (FSPB) under the North:South Agreement and is one of a number of initiatives on food safety at the level of the whole island of Ireland. NOTE: also included under study area 7.

?

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SOURCE (Member State/ Organisation)

9.05

Chemical analysis Norwegian of acrylamide in Institute for Air food stuff Research

COMPLETION DATE C (completed), (anticipated O (ongoing), P date if not yet completed) (proposed) C .September 2002

STATUS

SUMMARY OF AIMS OF STUDY Max 50 words

SUMMARY OF MAIN CONCLUSIONS Max 50 words

COMMENTS

REFERENCES/ INTERNET LINKS

CONTACTS

Development of a method for The sample is added internal the determination of acrylamide standard (deuterated acrylamide) in foodstuffs. and extracted in water. The work up procedure comprises centrifugation, solid-phaseextraction and ultra filtration. The chemical analysis is performed by LC/High Resolution MS. Method performance: DL: 10 ug/kg. Precision high level: better than 10 %. Recovery: 85-115%.

www.nilu.no

Christian Dye, cd@nilu.no, fax: ++47 63 89 80 50, phone: ++47 63 89 82 08, adress: NILU, instituttveien 18, 2027 Kjeller, Norway.

9.06

Method for Norwegian Food determination of Control Authority acrylamide in food (GC-MS methode).

C

December 2002 Improvement of existing methodology for the determination of acrylamide in food. Aims: Particle-free extracts, possibility of low detection limits, high reproducibility and accuracy and implementation of recovery adjustment in the method.

Low detection limit and particlefree extracts were achieved by using methanol as extraction solvent, followed by evaporation and sample clean-up before derivatization. Standard addition (acrylamide) and also d3acrylamide as internal standard gave high reproducibility and accuracy.

Cato Brede, cato.brede@nmtmrog.rl.no, fax:+4751816850, tel:+4751816832, Address: NMT for Midt-Rogaland, Forusbeen 3, N-4033 Stavanger, Norway

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ENTR STUDY TITLE Y No.

SOURCE (Member State/ Organisation)

9.07

Analysis of acrylamide in foods.

The Netherlands

COMPLETION DATE C (completed), (anticipated O (ongoing), P date if not yet completed) (proposed) C June 2002

STATUS

SUMMARY OF AIMS OF STUDY Max 50 words

SUMMARY OF MAIN CONCLUSIONS Max 50 words

COMMENTS

REFERENCES/ INTERNET LINKS

CONTACTS

9.08

9.09

9.10

Validation of an LC-MS/MS method for the determination of acrylamide in different food products. Analysis of acrylamide in cooked foods by liquid chromathography tandem mass spectrometry Determination of acrylamid in starch containing food

Denmark/Danish Veterinary and Food Administration

O

To validate the analytical Analyses of in house reference method for the determination of material, showed good acrylamide in foods. repeatability. Results of participation in the FAPAS intercomparison study for acrylamide in crispbread showed a z-score between the accepted range of -2 to 2, which means that the analytical data were acceptable. Accreditation in To validate and improve the LC-MS/MS method accredited October 2002 acrylamide analytical method, consists of an extraction with e.g. by intercomparisons, water, cleanup by isolute validation of different food multimode columns and detection groups of 72>55;72>54 (internal standard d3-acrylamide). May 2002 PLEASE CHECK To validate an LC-MS/MS method for the determination of acrylamide in cooked foods Analytical method with in-house validation and interlaboratory comparison data reported

The method of analysis is based on the work of Rosén and Hellenäs (2002).

J Rosén and K-E Hellenäs, 2002, Analyst,127, 880882.

M. Spanjer. Dutch Food Authority, Inspectorate for Health Protection, Amsterdam, The Netherlands. E-mail: Martien.Spanjer@kvw.nl, Phone: +31205244600, Fax: +31205244700

The analytical method is similar as the method proposed by Rosen & Hellenäs (2002)

J Rosén and K-E Hellenäs, 2002, Analyst,127, 880882.

Mrs. Kit Granby, E-mail kgr@fdir.dk Phone +45 33 95 64 74, Institute of Food Safety and Nutrition

Swedish National C Food Administration

J Rosén and K-E Hellenäs, 2002, Analyst,127, 880882.

Johan Rosén, SLV, box 622, SE-75126 Uppsala, Sweden. Tel: +46 18 175766, joro@slv.se

Austria, Graz University of Technology, Institute of Food Chemistry and Technology

C

December 2002 Market study in Austria to determine the acrylamide content in different foodstuffs

Information on the acrylamide content in different food groups such as chips, snacks, crackers and bread.

www.bmsg.gv.at/b mgs/relaunch/gesu ndheit/welcome.htm l

Univ. Prof. Dr. Werner Pfannhauser, University of Technology, Petersg. 12/2, 8010 Graz, Austria; Tel: +43/316/873-6471; Fax: +43/316/873-6971; e-mail: werner.pfannhauser@tu graz.at

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SOURCE (Member State/ Organisation)

9.11

HPLC-MS/MSMethod for the Determination of Acrylamide in Food

Austrian Agency for Health and Food Safety; LMT Vienna

COMPLETION DATE C (completed), (anticipated O (ongoing), P date if not yet completed) (proposed) C October 2002

STATUS

SUMMARY OF AIMS OF STUDY Max 50 words

SUMMARY OF MAIN CONCLUSIONS Max 50 words

COMMENTS

REFERENCES/ INTERNET LINKS

CONTACTS

Adoption of a routine method

9.12

GC-MS-Method for the Determination of Acrylamide in Food

Austrian Agency O for Health and Food Safety; LMT Vienna

February 2003

Adoption of a routine method

9.13

Proficiency test for acrylamide in food - first round

Germany / C Federal Institute for Risk Assessment (BfR)

PLEASE ADD In order to make acrylamide DATE OF assessments more valid a COMPLETION proficiency testing round was undertaken with 6 different food samples analysed by 34 labs mainly from Germany.

The results of this round can be regarded as satisfying for mashed potatoes, crisp bread and biscuits made with butter. For cocoa the results need to be improved. Most of the labs used GC/MS (17) or LC/MS/MS (14) techniques. Depending on the samples 1-6 labs exhibited z-scores > 2. More details are given on the website of the BfR.

In view of the lack of externally validated methods for acrylamide proficiency tests are the most important steps at the moment to verify the tests performed by different laboratories.

Dr. Friedrich Sövegjarto, e-mail: friedrich.soevegjarto@lu vie.ages.at, Tel.:+43/1/4049027850, Fax: +43/1/404909278; AGES-Austrian Agency for Health and Food Safety, Food Control and Research Kinderspitalgasse 15, A1090 Wien www.ages.at Dr. Friedrich Sövegjarto, e-mail: friedrich.soevegjarto@lu vie.ages.at, Tel.:+43/1/4049027850, Fax: +43/1/404909278; AGES-Austrian Agency for Health and Food Safety, Food Control and Research, Kinderspitalgasse 15, A1090 Wien Federal Institute for r.wittkowski@bfr.bund.de Risk Assessment ; w.mathar@bfr.bund.de www.bfr.bund.de

www.ages.at

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SOURCE (Member State/ Organisation)

9.14

Proficiency test Germany / for acrylamide - Federal Institute second round for Risk Assessment (BfR) Quantifiaction of French Food acrylamide levels Safety Agency in plasma (see (AFSSA) study area 5)

COMPLETION DATE C (completed), (anticipated O (ongoing), P date if not yet completed) (proposed) O End of 2003

STATUS

SUMMARY OF AIMS OF STUDY Max 50 words

SUMMARY OF MAIN CONCLUSIONS Max 50 words

COMMENTS

REFERENCES/ INTERNET LINKS

CONTACTS

9.15

O

June 2003

Extension of the first round with cocoa and other food samples, which are difficult to be analysed (co-operation with EU-MS is planned) Analytical method to be able to quantify at low levels, concentration of acrylamide in pig plasma

Federal Institute for r.wittkowski@bfr.bund.de Risk Assessment ; w.mathar@bfr.bund.de www.bfr.bund.de

9.16

Quantification of French Food acrylamide levels Safety Agency in plasma (see (AFSSA) study area 5)

P

End of 2003

Analytical method to be able to quantify at low levels, concentration of acrylamide in rat plasma

9.17

Adaptation of the French Food FDA method of Safety Agency acrylamide (AFSSA) analysis using LC/MS/MS and inhouse validation

O

2003

This method will be used to quantify acrylamide in different categories of foods (potatoes chips, crispbread, cereals, coffee …). We also work on the validation aspect including the in house validation and the organisation of proficiency tests along this year.

Limits of detection (3µg/kg) and of quantification (10µg/kg) on LC/MS/MS have been determined.

the LC/MS/MS method, has been chosen instead of the GC/MS, because of it simplicity, specificity and sensitivity.

Michel Laurentie, Afssa fougeres, LERMVD, BP90203, 35302 Fougeres Cedex m.laurentie@fougeres.af ssa.fr Michel Laurentie, Afssa fougeres, LERMVD, BP90203, 35302 Fougeres Cedex m.laurentie@fougeres.af ssa.fr Serge DRAGNA (s.dragna@afssa.fr) Dary INTHAVONG (d.inthavong@afssa.fr), François BORDET (f.bordet@afssa.fr) address AFSSA LERHQA 10 rue Pierre Ccurie 94704 MAISONS ALFORT CEDEX s.dragna@afssa.fr ; d.inthavong@afssa.fr; f.bordet@afssa.fr s.dragna@afssa.fr ; d.inthavong@afssa.fr; f.bordet@afssa.fr

9.18

9.19

Analysis of acrylamide on crisp bread by LC/MS/MS Analysis of acrylamide on potatoes crisp by LC/MS/MS

French Food Safety Agency (AFSSA) French Food Safety Agency (AFSSA)

C

January 2003

LOQ = 10 µg/kg; LOD = 3 µg/kg; extraction recovery = 87 %

O

LOQ = 10 µg/kg; LOD = 3 µg/kg

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SOURCE (Member State/ Organisation)

STATUS

9.20

Analysis of French Food acrylamide on Safety Agency chocolate, cafe (AFSSA) and other complex matrix by LC/MS/MS

COMPLETION SUMMARY OF AIMS OF DATE STUDY Max 50 words C (completed), (anticipated O (ongoing), P date if not yet completed) (proposed) O

SUMMARY OF MAIN CONCLUSIONS Max 50 words

COMMENTS

REFERENCES/ INTERNET LINKS

CONTACTS

s.dragna@afssa.fr; d.inthavong@afssa.fr; f.bordet@afssa.fr

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ENTRY DESCRIPTION OF ACTIVITIES No. 10.01 Joint FAO/WHO Consultation on Health Implications of Acrylamide in Food

COMMENTS On 25-27 June 2002, a Consultation was convened jointly by FAO and WHO 1) to review and evaluate new and existing data and research on acrylamide relevant to toxicology, especially carcinogenicity and neurotoxicity, epidemiology, exposure assessment, analytical methodology and formation, fate and bioavailability of acrylamide in cooked food, 2) to identify needs for further information and studies, and 3) to develop and suggest possible interim advice for governments, industry and consumers. The Consultation reviewed the health significance of the presence of acrylamide in foods on the basis of known international assessment reports, specific background papers prepared in advance by invited experts and on the available new data and publications.

REFERENCES/ INTERNET LINKS See http://www.who.int/fsf/; specific documents: see http://www.who.int/inf/en/pr-200251.html and http://www.who.int/fsf/Documents/Ac rylamide/Acrylamide_report.pdf.

CONTACTS For more information, contact Gregory Hartl, WHO, Geneva. Tel. (+41 22) 791 4458; E-mail: hartlg@who.int, or John Riddle, FAO Media Relations. Tel (+39) 0657053259; Fax (+39) 0657053699; Email: john.riddle@fao.org; FAO web site: http://www.fao.org. Other contacts: Dr. J. Schlundt, Dr. G. Moy or Ms. C. Vickers, WHO Headquarters, Geneva

10.02

The WHO/FAO Acrylamide in Food Network - Operated This network was established as a result of the June 2002 FAO/WHO by the Joint Institute for Food Safety and Applied Nutrition Consultation on the Health Implications of Acrylamide in Food (see (JIFSAN) 10.01). The consultation recommended that an international network on acrylamide in food should be established inviting all interested parties to share relevant data as well as ongoing investigations. The focal point for the network is the website www.acrylamide-food.org where you find a database of researchers/data providers and references for research published elsewhere. In the future this website will also include: information updates about the status of research efforts; a database on the levels of acrylamide in food and dietary intakes; a comprehensive listing of related websites. EC, DG Research Expected Activities on: Health risks from heat treated foods and food products – A call for proposals is expected to be published on the 17th December 2002 with an expected deadline on the 15th April 2003. Keywords/Key areas: (a) different hazardous compounds formed; (b) international collaboration; (c) communication issues; (d) mechanisms of formation; (e) development, improvement, validation and harmonisation of methods of analysis; (f) bioavailability; (g) toxicity; (h) biomarkers of exposure and effect; (i) exposure assessment; (j) reduction and elimination technologies; (k) milder processing conditions; (l) comparative risk assessment studies.

http://www.acrylamide-food.org/

acrylamide-food@umail.umd.edu

10.03

Specific Workprogramme of Priority 5: Food Quality and Safety - Website: http://europa.eu.int/comm/research/f p6/index_en.html.

Dr. Achim Boenke; EC, DG Research, Unit E.2 - Food Quality; Tel.:+32/2/296.07.56; FAX:+32/2/296.43.22; E-mail: achim.boenke@cec.eu.int

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ENTRY DESCRIPTION OF ACTIVITIES No. 10.04

COMMENTS

REFERENCES/ INTERNET LINKS

CONTACTS Dr. T. Sateri; EC, DG SANCO; Tel: +32 2 2984698; Dr. D. Liem; EFSA, Tel.:+32 2 2954861; FAX: +32 2 2994891; E-mail: djien.liem@cec.eu.int

10.05

EC, DG Health and Consumer Protection - Scientific The SCF has evaluated acrylamide in 1991 as a monomer in food contact SCCNFP (1999): see opinions and reports on acrylamide released by Scientific materials where it concluded that it is a genotoxic carcinogen. In 2001, its http://europa.eu.int/comm/food/fs/sc/ Committees of DG SANCO sister Scientific Committee on Toxicity, Ecotoxicity and the Environment sccp/out95_en.html; CSTEE (2001): (CSTEE, 2001) commented on an extensive risk assessment of see acrylamide carried out in the framework of Council Regulation (EEC) http://europa.eu.int/comm/food/fs/sc/ 793/93 on the evaluation and control of the risk of “existing” substances sct/out88_en.html; SCF (2002): see (EC, 2000; see also 10.05). Acrylamide has also been examined by the http://europa.eu.int/comm/food/fs/sc/ Scientific Committee on Cosmetic Products and Non-Food Products scf/out131_en.pdf (SCCNFP, 1999). The last evaluation was carried out by the SCF (SCF, 2002) following new findings released by the Swedish authorities in April 2002. EC, Joint Research Center, IRMM, Geel, Belgium * Overview on analytical methods used by EU Member States: completed www.irmm.jrc.be/ffu * Database for monitoring:Establishment of a database sheet regarding levels of acrylamide in food in collaboration with CIAA (draft will be discussed on 3-4 February 2003;Finalisation of database and initiation: 1 March 2003 * Workshop on analytical matters will be held in IRMM Geel, Belgium: 2829 April * Proficiency tests: Organisation of a proficiency test with official food control laboratories at the EU level (Member States including Food Law Enforcement Practitioners (FLEP) group and Candidate Countries) with similar matrices (biscuits and crisp bread) as used for the German proficiency test organized by the Bundesanstalt fuer Risikobewertung (BfR): May 2003;Organisation of a second proficiency test on coffee and cocoa powder in collaboration with the BfR: Autumn 2003 * In-house validation of analytical methods used by Member States: March-April 2003 * Method validation: Validation of the most suitable analytical methods for matrices crisp bread and biscuits (method performance criteria and other details will be discussed at workshop in April) at the EU/global level: May – July 2003; Validation for other matrices at different levels (e.g. baby food, coffee): Autumn – End 2003 * Certified Reference Material: Feasibility study regarding stability: January – Autumn 2003; Preparation will only start if feasibility study will show satisfactory results

Dr. O. Ostermann, Dr. E. Anklam; EC, DG JRC; Tel: +32 14 571 800/316; FAX: +32 2 571 783; Email: ole.ostermann@irmm.jrc.be; elke.anklam@cec.eu.int

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ENTRY DESCRIPTION OF ACTIVITIES No. 10.06 EC, Joint Research Center

COMMENTS EC (2000). Risk Assessment of acrylamide (CAS No. 79-06-1, EINECS No. 201-173-7). Draft Risk Assessment Report prepared by the UK on behalf of the European Union in the framework of Council Regulation (EEC) 793/93 on the evaluation and control of the risks of "existing" substances. European Commission, Joint Research Centre, European Chemicals Bureau, Ispra, October 2000 Coordination and information of nordic activities (authorities). PLEASE ADD MORE INFORMATION

REFERENCES/ INTERNET LINKS EC (2000): see http://ecb.jrc.it/existing-chemicals/

CONTACTS

10.07

Scandinavien seminar Uppsala November 2002

10.08

JIFSAN Workshop on Acrylamide in Food: Scientific issues, uncertainties and research strategies, 28-30 October 2002

Mrs. Kit Granby, E-mail kgr@fdir.dk Phone +45 33 95 64 74, Institute of Food Safety and Nutrition On 28-30 October 2002, a workshop was organised by the Joint Institute See: Dr. David Lineback, Joint Institute for Food Safety and Applied Nutrition (JIFSAN) and the National Center http://www.jifsan.umd.edu/Acrylamid for Food Safety and Applied for Food Safety and Technology (NCFST). ILSI organised the working e/acrylamide_workshop.html and Nutrition (JIFSAN), 0220 Symons group on Toxicology and metabolic consequences. The workshop http://www.ilsi.org Hall, University of Maryland, concentrated on science and openly discussed the issues, identified College Park, MD 20742, E-mail: apparent knowledge gaps and identified short- and long-term approaches lineback@deans.umd.edu to generate the required information/knowledge in the areas of: 1. Mechanisms of formation of acrylamide in food; 2. Analytical methodology; 3: Exposure and biomarkers; 4. Toxicology and metabolic consequences; 5. Risk communication. The workshop conclusions have been published on Internet. Ir. Sandra Tuijtelaars, ILSI Europe, 83 Avenue E. Mounier, B1200 Brussels, Belgium. Tel: +32/2.771.00.14, Fax: +32/2.762.00.44, E-mail: stuijtelaars@ilsieurope.be

10.09

ILSI Europe brainstorming meeting on acrylamide in food, On 10 December 2002, ILSI Europe held a brainstorming meeting to See: http://europe.ilsi.org 10 December 2002 review the priority research needs identified at the JIFSAN/ILSI meeting on Acrylamide in Foods (28-30 October 2002, Chicago, USA) and to discuss whether ILSI Europe could provide additional value to the work already undertaken by other organisations. As a result, an ILSI Europe Task Force on acrylamide has been set up. This Task Force will focus on the toxicological research needs. ILSI Europe Task Force on Acrylamide The task force will develop a framework for the risk assessment of acrylamide in food including: - An inventory of identified data needs; - The systematic integration of relevant data to characterise the risk; - An identification of current sources of uncertainty in the risk assessment. On the longer term, the applicability of this model could be assessed for other substances generated during processing or domestic food preparation. The TF will hold its first meeting on 6 March 2003. See: http://europe.ilsi.org

10.10

Ir. Sandra Tuijtelaars, ILSI Europe, 83 Avenue E. Mounier, B1200 Brussels, Belgium. Tel: +32/2.771.00.14, Fax: +32/2.762.00.44, E-mail: stuijtelaars@ilsieurope.be

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ENTRY DESCRIPTION OF ACTIVITIES No. 10.11 Swiss Federal Office of Public Health: Analytical Methods & determination in various foods

COMMENTS Determination of acrylamide in food: Description of an the analytical method to measure the level of acrylamide in food

REFERENCES/ INTERNET LINKS

CONTACTS

http://www.bag.admin.ch/verbrau/akt Dr. Otmar Zoller; uell/d/AA_methode.pdf otmar.zoller@bag.admin.ch http://www.bag.admin.ch/verbrau/akt uell/d/Acrylamidgehalt_liste_3_D.pdf

10.12

Swiss Federal Office of Public Health: Duplicate Diet Study

A duplicate diet study was performed to get a more accurate image of the acrylamide intake in the Swiss diet. The mean daily intake was measured at 0.28 µg/kg bw. The contribution of the different meals and beverages to the intake was as follows: breakfast 8%, lunch 21%, dinner 22%, snacks 13% and coffee 36%. Even if the consumption of baked, roasted, fried and deep fried potatoes is considered to be below Swiss average in this study, the survey leads to the conclusion that coffee is a significant source of acrylamide in a typical Swiss diet.

http://www.bag.admin.ch/verbrau/akt Dr. Vincent Dudler; uell/d/DDS%20acrylamide%20prelim vincent.dudler@bag.damin.ch inary%20communication.pdf http://www.bag.admin.ch/verbrau/leb ensmi/Acrylamid/d/index.htm

10.13

Switzerland, Official Food Control Authority of the Canton In 2002, the Official Food Control Authority of the Canton of Zürich started of Zürich (KLZH) a series of studies in collaboration with the Hotelfachschule in Zürich on the formation of acrylamide, some of which have already been completed and published and others that are expected to be finalised in March-April 2003. The studies comprised:

2 Papers dealing with acrylamide formation during preparation of potatoes in "Mittelungen Lebensm. Hyg., December 2002". For "Tipps for the preparation of french fries with minimized acrylamide content" (2 texts in German) and other results, see website of KLZH: http://www.klhz.ch.

Official Food Control Authority: konrad.grob@klzh.ch; Hotelfachschule Belvoirpark Zürich: Anton Pfefferle, anton.pfefferle@belvoirpark.ch

10.13 (Cont'd)

M. Biedermann, S. BiedermannBrem, A. Noti, K. Grob, P. Egli and H. Mändli Mitt. Lebensm. Hyg. 93 (2002) 638652. 2. Determination of the potential of acrylamide formation and of M. Biedermann, S. Biedermannacrylamide elimination Brem, A. Noti, and K. Grob Procedure to enable the determination how much acrylamide is formed Mitt. Lebensm. Hyg. 93 (2002) 653from a given raw mate-rial; serves as a tool for the comparison of different 667. potatoes (e.g. cultivars, methods of cultiva-tion) and different storage conditions (e.g. effect of cooling). Acrylamide is rapidly eliminated – at 160 °C easily to 90-98 % - and the actual concentration is the difference between formation and elimination. Elimination is extremely rapid in meat, but slow in purified starch. Methods for determining the potential of acrylamide formation and its elimination in raw materials for food preparation, such as potatoes.

1. GC-MS-method for determining acrylamide Two GC-MS methods for the analysis of acrylamide in foods

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ENTRY DESCRIPTION OF ACTIVITIES No.

COMMENTS 3. Comparison of different potatoes Comparison of potatoes regarding the potential of acrylamide formation, sugars and asparagine. Cooling to temperatures below about 10 °C drastically increases the potential of acrylamide for-mation. Verification of these findings by comparison of the acrylamide concentrations in potato chips, French fries, roast potatoes and hash browns prepared under standardized conditions from 5 strongly different types of potatoes. Experiments on acrylamide formation and possibilities to decrease the potential of acrylamide formation in potatoes.

REFERENCES/ INTERNET LINKS M. Biedermann, A. Noti, S. Biedermann-Brem, V. Mozzetti and K. Grob Mitt. Lebensm. Hyg. 93 (2002) 668687.

CONTACTS

4. Preparation of French fries containing less than 100 µg/kg of www.klzh.ch; www.Belvoirpark.ch acrylamide In collaboration with the School of Hotel Management (Hotelfachschule) Belvoirpark, Zürich, the preparation of French fries was studied from the selection of the potato (cultivar, storage) to pre-treatment and the frying process, concluding that products of optimum quality can be produced with clearly less than 100 µg/kg of acrylamide. Tips for the preparation of French fries with minimized acrylamide content (listed tips and a longer text explaining the background and providing the experimental data from which the conclusions were drawn) 10.13 (Cont'd) 5. Preparation of pan fried potatoes (hash browns) and roast potatoes Collaboration of Official Food Control Authority of the Canton of Zürich and School of Hotel Management Belvoirpark, Zürich: optimization of preparation for best quality with minimized ac-rylamide content. On-going work to be completed in May 2003. 6. Kinetics of acrylamide formation Formation and elimination of acrylamide studied in various matrices (potato, flour, starch) and with various starting components at various temperatures. Task: prediction of acrylamide con-centrations. On-going work and to be completed in April 2003. 7. Comparison of potato cultivars and method of cultivation Collaboration of the Swiss College of Agriculture, Zollikofen, Official Food Control Authority of the Canton of Zürich and Institute for Food Science, ETH, Zürich. Some 70 samples of potatoes from known origin and with known method of cultivation were analyzed for potential of ac-rylamide formation, sugars and asparagine. Publication completed in March 2003. Task: initial data base for finding better cultivars or cultivating conditions.

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