Acrylamide in Aust foods and beverages comparable to global levels

The first phase of the 24th Australian Total Diet Study (ATDS) has been released by Food Standards Australia New Zealand (FSANZ). The study examines Australian consumers’ dietary exposure to acrylamide and aluminium.

Levels of acrylamide in Australian foods and beverages are generally comparable - or even lower - than those observed internationally, according to the FSANZ CEO Steve McCutcheon.

“However, the estimated dietary exposure remains in the range considered to be of possible human health concern by international expert committees,” McCutcheon said.

“FSANZ is working with industry to look at ways to reduce acrylamide levels in food, such as encouraging industry to use enzymes that reduce acrylamide formation.”

Acrylamide forms naturally in carbohydrate-rich foods during high-temperature cooking, such as baking, frying and grilling. It can also occur through food processing methods used to enhance flavour and colour in snack foods such as potato crisps.

“The ATDS also looked at aluminium levels in the many foods that contain it naturally as well as processed foods likely to have additives containing aluminium. Most foods had some levels of aluminium, with the highest levels found in cakes, pikelets and pancakes,” McCutcheon said.

“These results are consistent with international findings and indicate that most of the Australian population’s exposure to aluminium is within internationally recognised safe level; however, there was a slight exceedance for 2- to 5-year-old high consumers.

“It is unlikely that this slight exceedance represents a public health and safety issue; however, FSANZ is investigating whether the current permissions for aluminium-containing food additives are still appropriate.”

A copy of the study can be downloaded here