AACC International Forms Committee to Evaluate Swedish Study on Acrylamide in Foods

A group of AACC International experts led by David Lineback, chair of AACC International’s Scientific Advisory Panel, is evaluating the claims brought forth by Stockholm University and the Swedish National Food Administration that acrylamide, a potential cancer-causing agent, may be formed when carbohydrate-rich foods such as rice, potatoes, and cereals are fried or baked. However, the foods showed no traces of acrylamide when analyzed in their raw state or when boiled. The U.S. Environmental Protection Agency classifies acrylamide as a “medium hazard probable human carcinogen.”

AACC International has formally requested a copy of the research paper that is based on a new analytical procedure developed by the Swedish National Food Administration. AACC International’s experts are anxious to review and evaluate the data and methodology. “Until we can review the data, it is impossible to issue specific recommendations to remedy the situation for consumers or the food industry if indeed there is a problem,” says Lineback, “It is important to gather much more information at this point.”

AACC International is taking this research very seriously and is investigating the issue further as no previous work has shown acrylamide at these levels in these foods.

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