Following a comprehensive review, EFSA has published its scientific opinion on acrylamide in food. Experts from EFSA’s Panel on Contaminants in the Food Chain (CONTAM) have reconfirmed previous evaluations that acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups. This conclusion has not changed since the draft opinion was made available for an open public consultation in July 2014.

Evidence from animal studies shows that acrylamide and its metabolite glycidamide are genotoxic and carcinogenic – they damage DNA and cause cancer. Evidence from human studies that dietary exposure to acrylamide causes cancer is currently limited and inconclusive.

Since acrylamide is present in a wide range of everyday foods, this health concern applies to all consumers, but children are the most exposed age group on a body weight basis. The most important food groups contributing to acrylamide exposure are fried potato products, coffee, biscuits, crackers, crisp bread and soft bread.

Chair of the ConTAM panel, Dr Diane Benford, says, "The public consultation helped us to fine tune the scientific opinion. In particular, we have further clarified our evaluation of studies on the effects of acrylamide in humans and our description of the main food sources of acrylamide for consumers. Also, recent studies that we became aware of during the public consultation phase have been integrated into the final scientific opinion."