Source:  http://192.71.90.8/engakryltabell.htm

Livsmedelsverket, Box 622, 751 26 Uppsala, tel: 018-17 55 00, fax: 018-10 58 48

Table 2 - Individual results for all tested samples

Updated April 26, 2002

NOTE! The concentration figures refer in most cases only to one single randomly selected package of each specific product. The uncertainty intervals given in the table are statistical estimations of the random error of the analytical procedure only. Please note that the choice of products within each group is far from complete.

The National Food Administration would like to stress that these results can not provide guidance in consumers' choice between different products and brands within a certain food type.

*New results added April 26, 2002. These results are from new samples of some of the products that in the earlier material showed a relative high concentration of acrylamide.

Page maintained by: Karl-Erik Hellenäs, +46 18 17 57 08 och Johan Rosén, +46 18 17 57 66, Livsmedelsverket. 
Page updated: 2002-04-26

National Food Administration, Box 622, SE-751 26 Uppsala, tel: +46 18 17 55 00, fax: +46 18 10 58 48

Summary - Acrylamide in Heat-Processed Foods  

A scientific group at the University of Stockholm, headed by Prof. Margareta Törnqvist, has found that acrylamide is formed during heating of starch-rich foods to high temperatures.

Acrylamide is a "probable human carcinogen", according to international risk assessments.

The Swedish National Food Administration has developed a new, rapid LC/MS/MS-method for the analysis of acrylamide in foods. Analysis has shown that acrylamide is present in a large number of foods, including many regarded as staple foods. The levels of acrylamide differ widely within each food group analysed.

Using information on the levels in different foods and Swedish food consumption data, it seems reasonable to conclude that a significant number, perhaps several hundred, of the annual cancer cases in Sweden can be attributed to acrylamide. The risks associated with acrylamide in foods are not new - we have probably been exposed to acrylamide in food for generations. The new, emerging knowledge may make it possible to reduce the risks that we have so far accepted without discussion. This is a very positive development.

Acrylamide in food is a global problem that requires international action. The National Food Administration has therefore informed the European Commission, other food safety agencies and international organisations about the findings. It is important to obtain much more information through international co-operation in research, in order to be able to reduce the risks associated with acrylamide in foodstuffs.

Detailed studies on the levels of acrylamide in different foods, an extended risk characterisation and knowledge of the mechanisms of formation are vital. Possible specific risk groups in the population have to be identified.

Due to lack of data, it is not possible at present to issue detailed and specific recommendations to consumers or to the food industry and trade. However, since acrylamide is most probably formed during heating of starch-rich foods to high temperatures, some preliminary general recommendations can be made to the food industry and trade and to consumers.

Page maintained by: Leif Busk, Avdelningschef FoU, Head of Research and Development Department, +46 18 17 56 89 eller +46 709 24 56 89 
Page updated: 2002-04-23