Outcomes of self-control plans on acrylamide levels in processed food

In 2002, researchers from Stockholm University discovered the presence of acrylamide (AA) in processed foods. This substance has been classified as “probably carcinogenic to humans” by the International Agency for Research on Cancer. In response to the alarming finding, the European Commission issued recommendations (2004/394/EC, 2010/307/EU, and 2013/647/EU), guiding food business operators, raising awareness, and promoting good manufacturing practices to minimize AA formation. These efforts laid the foundation for the comprehensive measures in Regulation (EU) 2017/2158. The Regulation implemented specific measures during production to reduce the amount of AA in food. This study monitored the AA levels in 15,674 samples from 12 processed food commodities. Potato-based products and coffee were found to be the main sources of AA exposure. The “baby foods” and “soft bread” food categories had the lowest contamination levels. The data were then compared to the information previously published by the European Food Safety Authority to assess the trend over time and the effectiveness of the mitigation measures. The results showed a decrease in AA contamination levels for most food categories, particularly for baby foods.