Acrylamide in other foods_Determination of acrylamide levels in some food categories and estimation of the exposure for the Belgian population

Last updated on 24-2-2021 by Jill Alexandre

Sci. report, recommendat°, guidance doc., directive, monograph




Acrylamide is a chemical substance that has been classified as probably carcinogenic (group 2A) by the International Agency for Research on Cancer (IARC) due to its carcinogenic effect on rodents. Since its discovery in food by the University of Stockholm in 2002, the European Food Safety Agency (EFSA (formerly called Scientific Committee on Food)) recommended to organize national and international research (including industry) on the elucidation of acrylamide formation in food and mitigations measures in order to reduce dietary exposition as low as achievable. The Regulation (EU) 2017/2158…

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