Acrylamide is a chemical that is created naturally when many foods, particularly starchy foods like potatoes and bread, are cooked for long periods at high temperatures, such as when baking, frying, grilling, toasting and roasting. The scientific consensus is that acrylamide has the potential to cause cancer in humans.
The FSA’s research has shown that the majority of people are not aware that acrylamide exists, or that they might be able to reduce their personal intake. This has led to a campaign, due to launch on 23 January, to let consumers know how to minimise acrylamide levels in food by making small changes to the way they cook.
Speakers will include:
Prof. Guy Poppy, Chief Scientific Adviser to the Food Standards Agency, Professor of Ecology, Principal Investigator (Insect/plant interactions)
Steve Wearne, Director of Policy, Food Standards Agency
Cath Mulholland, Supplements Additives Natural Constituents Senior Advisor, Food Standards Agency