French fries, crisps, breadcrumbs, pastries and bread, instant coffee … These foods all containacrylamide, a molecule which results from the transformation of certain sugars and amino acids under the effect of cooking at high temperature (120 ° C). For several years now, its carcinogenic risks are singled out. Europeans are thus exposed to it through the consumption of industrial foodstuffs, but also of products cooked at home, when fries are cooked at over 175 ° C or toast for too long, for example.
Ten consumer associations carried out a vast survey across the continent to test some 500 products. And their conclusions, published by the European Bureau of Consumers’ Unions (Beuc) this Wednesday, March 6, are worrying.
“Regular cookies and wafers are particularly problematic, with one-third of samples equal to or greater than reference levels for acrylamide, write the authors of the report. These results are cause for concern, as children under the age of 3 often consume such products, which are allowed to contain more acrylamide than cookies intended for babies. “ In total, 13% of baby food, almost 8% of crisps and 3% of fries did not meet recommended standards.
Strengthen regulation
In 2015, the European Food Safety Authority (Efsa) had already defined acrylamide as a “public health problem”. So that since April 2018, theEuropean Union regulates its contents. Food manufacturers, fast food chains and restaurants must indeed ensure that its level remains below indicative thresholds. For example, as part of potato products, they are advised to use varieties less likely to develop acrylamide, store them properly and fry them at a minimum temperature.
But this regulation is not protective enough, according to the ten consumer associations. They therefore urge the European Commission to strengthen the texts in force, by lowering the authorized rates and making them more restrictive for manufacturers.
In addition, certain products escaping the regulations should be framed: “Tests show that on average, carrot, beet or even parsnip crisps – often perceived as healthier alternatives – contain twice as much acrylamide than those made from potatoes”, notes the Beuc.
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