Press Releases Caution urged on intake of acrylamide found present in most fried and baked snacks - CHOICE # 360 (October 13, 2006) The days of indulgence are over for lovers of snacks cooked under high temperature such as frying or baking. For most of these crunchy and tasty snack favourites of children and teenagers may contain a probable human carcinogen (cancer - causing substance) called acrylamide. The concern over the health risk that acrylamide in food may pose, has prompted a joint test between the Consumer Council and the Centre for Food Safety. A total of 113 samples over a diverse range of fried and baked snacks (103) and beverages with roasted raw ingredients (10) were put to the test, and the results confirmed that acrylamide is commonly present in such foodstuffs. With few exceptions, all the test samples - chips and crisps (24), biscuits and biscuit-type snacks (26), breakfast cereals (10), nuts (10), Asian deep fried snacks (33), coffee and cocoa drinks (10) - were found to contain varying levels of the carcinogen acrylamide. Overall, foods that are rich in carbohydrate, crispy and thin tend to contain a higher level of acrylamide. Higher acrylamide levels were found mainly in potato crisps, French fries and biscuits. Wheat-based, rice-based, and soy-based foods, including traditional Chinese snacks and beverages, were generally found to contain lower amount of acrylamide. For example, potato crisps had 33 μg/kg to 1,000 μg/kg while potato-based fried snacks such as French fries and similar products from 400 μg/kg to 850 μg/kg. In the case of biscuits and biscuit-type snacks, they ranged from under 10 μg/kg to 900 μg/kg. One sample, a biscuit-type snack, which may be due to its potato flour based formula and thinness, contained a high 2,600 μg/kg acrylamide. Taro-based products (i.e. pan fried taro cake, deep fried taro roll), and deep fried Asian delicacies (i.e. rice cracker, cow ear cookies) followed closely with 49 μg/kg to 540 μg/kg and 12 μg/kg to 380 μg/kg respectively. Breakfast cereals and nuts were comparatively low, measuring 16 μg/kg to 160 μg/kg and 10 μg/kg to 120 μg/kg respectively. Beverages generally fared better - freshly brewed coffee (5 μg/kg to 11 μg/kg), instant coffee mix (30 μg/kg to 94 μg/kg), malted or cocoa drinks (24 μg/kg to 110 μg/kg). The test results are generally in line with the latest studies that acrylamide formation is particularly likely in carbohydrate rich foods cooked (baked or fried) at temperatures above approximately 120℃.  On the contrary, acrylamide is absent or at very low level in uncooked food, or in food cooked with a lower temperature such as boiling. In animal testing, it was found that acrylamide increases the incidences of tumours in various organs and tissues like thyroid gland, adrenal gland, brain, lung and skin. Acrylamide is a contaminant generated in the process of cooking, which is not added to food intentionally, its level is therefore affected by various conditions. Despite its carcinogenicity, JECFA (Joint FAO/WHO Expert Committee on Food Additives) concluded that it was not possible to issue recommendations on how much of any specific foods containing the substance is safe to eat. The only recommendation, nonetheless, is that exposure to acrylamide should be "as low as reasonably achievable". In Hong Kong, as in other countries, there is no specific regulation governing the acrylamide level in food. Consumers are in a dilemma; therefore knowing the general distribution of acrylamide in food is helpful to consumers in making food choices. Besides investigating the presence of acrylamide in the food samples, the test aims also to evaluate methods to minimize the formation of acrylamide in domestic cooking. A test on fried taro was conducted to evaluate the effect of frying time, frying temperature and the use of starch batter had on acrylamide formation. The result is most enlightening. It was found that the formation of acrylamide in fried taro increased with increasing frying time and frying temperature. Further, coating taro with a thin layer of starch batter (corn starch to water ratio 1:1) before frying reduced acrylamide by 55% to 65%! On the basis of the test findings, the food industry is urged to adopt the following in the interest of consumer health: Research and develop new cooking methods to reduce acrylamide in foods in particular potato chips and crisps, biscuits and biscuit-type snacks. Use new food preparation methodologies but ensuring that such methodologies would not affect the nutritional quality or increase or introduce microbiological and chemical hazards in foods. Avoid frying, roasting or baking foods especially those rich in carbohydrate at too high a temperature and for too long a time. Consumers, on the other hand, will do well to take the measures: Do not cook food excessively for too long or too high temperature. Use a thin layer of starch batter to fry tuber foods such as taro and potato to reduce the formation of acrylamide. Take a balanced and varied diet, with more fruit and vegetable, and moderate the consumption of fried and fatty foods to minimize the intake of acrylamide. Full results of the test can be found in the current October issue of CHOICE. CHOICE magazine is now also available online (at http://choice.yp.com.hk) and via fixed-line and mobile services of PCCW. Members from the media who are invited by this Council to the Press Conference may quote the content of this Press Statement. The Consumer Council reserves all its right (including copyright) in respect of CHOICE Magazine and Online CHOICE ( http://choice.yp.com.hk ).