Transcript Document
FAO/WHO Seminar on Acrylamide in Food, Arusha, 16 March 2003 EU Commission Perspective on Acrylamide in Food Dr Martin Slayne European Commission Directorate General Health & Consumer Protection Chemical and physical risks; surveillance 1 OVERVIEW EU Commission consultations Initiatives Database on EU research activities Summary What next? Risk management? 2 EU Commission Consultations Scientific Committee on Food risk assessment opinion 3 July 2002 genotoxic + carcinogenic properties reduce levels to ALARA, but more data needed (reducing levels, formation, exposure, bioavailability, mode of carcinogenic action, intake/ toxicity, biomarkers, epidemiology) how to reduce? clarify safety implications endorsed advice FAO/ WHO consultation June 2002 (don’t overcook, healthy eating, investigate how to reduce, international network) 3 Meeting October 2002 EU Member States + stakeholder groups co-ordination of EU activities industry action plan - data, formation, product characterisitics, commercial scale? potential to quantify risk? consumer groups - honest information on uncertainties, future advice e.g. food preparation? 4 Initiatives DG for Health & Consumer Protection database to summarise EU research activities http://europa.eu.int/comm/food/fs/sfp/fcr/acrylamide/acryl_in dex_en.html ongoing assessments in collaboration with European Food Safety Authority (EFSA) DG for Research research topic for long term aspects Framework Programme 6, http://fp6.cordis.lu/ Theme ‘Food Quality & Safety’: ‘Health risks from heat-treated foods and food products’ 5 Research workshop 28 March 2003 Dutch Food Authority (VWA), UK Food Standards Agency, EU Food Industry (CIAA), EU Commission, EFSA Identify and focus on gaps in knowledge Joint Research Centre assess analytical methods, workshop 28-29 April data collection (levels of acrylamide in foods) 6 Database on EU Research Activities Published on website 28 February 10 study areas, 98 entries Summarises research activities Helps provide complete picture Updates Link to FAO/WHO Infonet 7 Summary of database entries Study Area 1. Levels in food 2. Dietary exposure Entries 17 9 Study Area Entries 6. Toxicology/ carcinogenicity 7 7. Biomarkers 4 8. Epidemiology 2 3. Ways to reduce levels 17 4. Mechanisms of formation 6 9. Methods of analysis 20 5. Bioavailability 3 10. International 13 8 Area 1. Levels of acrylamide in foods 17 entries foods tested e.g. cereals, breads, crackers, potato crisps, chips, biscuits, chocolate, coffee, baby foods etc. Up to > 3000 mg/kg effects of cooking: toasting, baking, frying, boiling etc. ongoing studies e.g. total diet 9 Area 2. Dietary exposure 9 entries provisional estimates: ~0.5 mg/kg.bw/day mean adult up to 1.1 mg/kg.bw/day adult high consumer ~0.3 mg/kg.bw/day mean infant up to 2.9 mg/kg.bw/day children high consumers coffee ~ one third of exposure Nor + Swiss ongoing studies 10 Area 3. Ways to reduce levels 17 entries (mainly potato and cereal products) processing potato products blanching, temp., time - not connected? raw materials variable bread/ crispbread high in crusts, baking in closed containers levels cereal type - no significant influence? reducing sugars did not acrylamide ongoing + planned studies ( 2006) raw materials, storage, processing, enzyme treatment etc. 11 Area 4. Mechanisms of formation 6 entries ongoing + planned mechanism of formation in different foods amino acids (asparagine) + reducing sugars (glucose) 12 Area 5. Bioavailability 3 entries profile of acrylamide and metabolites compared with toxicological profile (ongoing) - humans, pigs and rats? 13 Area 6. Toxicology/ carcinogenicity 7 entries ongoing + planned dose-effect at low doses mutagenicity + carcinogenicity via diet cytotoxicity on gut mucosa cells at low doses in vivo DNA damage colon cancer model 14 Area 7. Biomarkers 4 entries ongoing + planned methods for haemoglobin adducts in blood dose and effect 15 Area 8. Epidemiology 2 entries one study shows no significant link between consumption of fries and crisps and cancer (cardiovascular implications not yet available) 16 Area 9. Methods of analysis 20 entries Developing methods e.g. LC MS/MS, GC-MS Validating methods Performance testing studies N.B. Joint Research Centre has collated technical details for workshop 28-29 April 17 Area 10. International activities 13 entries FAO/WHO consultation + infonet DG Research proposal for international collaboration Scientific Committee opinions (environ., cosmetic, food) Joint Research Centre initiatives US JIFSAN workshop (Oct 2002) ILSI Europe brainstorming meeting (Dec 2002) - task force - toxicology Switzerland - range of studies e.g. methods, duplicate diet (coffee), potato processing... 18 Summary Database gives general picture of current + anticipated information Indications on ways to reduce levels/ avoid formation in some products, but many factors Dietary exposure - not only potato and cereal products e.g. coffee Health implications from acrylamide in food unclear International initiatives generating much data 19 What next? Studies ongoing + planned, workshops Collaboration + exchange of information Urgency to clarify risk from acrylamide in food - potential genotoxic carcinogen Aim to reduce levels Focus on foods contributing most + foods for infants + young children? 20 Risk Management Options? Codes of Good Practice? producers, processors, caterers… Advice to consumers? dietary, food preparation, cooking… Administrative/ Governmental measures? target levels/ minimisation strategy? (e.g. as adopted by Germany) limits? 21 ACKNOWLEDGEMENTS Djien Liem European Food Safety Authority Database link: http://europa.eu.int/comm/food/fs/sfp/fcr/acrylamide/ acryl_index_en.html E-mail: [email protected] 22