U.K. acrylamide study results similar to Swedish findings
June 01, 2002
by Emily Wilson
LONDON, U.K. — In a study confirming findings of the Swedish National Food Authority that acrylamide, a potential carcinogen, is likely to be formed in a wide range of foods when they are fried or baked, the U.K. Food Standards Agency said it was not recommending that people change their diet.
"It is likely that any risks from acrylamide are not new, and we have probably been exposed to them in food for generations," said Dr. Andrew Wadge, head of chemical safety and toxicology at the Food Standards Agency. "What is important now is to identify what research is required to help us understand the formation of acrylamide, how it might affect people, and what may need to be done as a result of that work."
The FSA said it commissioned the acrylamide study to determine whether the findings in the Swedish study could be replicated. The results of the U.K. study were "very similar" to the findings in Sweden, the agency said. Findings from the FSA study will be submitted to the World Health Organization, which has scheduled an expert consultation on acrylamide in food for June 25-27.