At the end of March this year, the Canadian Food Inspection
Agency (CFIA) released a study that provided the results of routine
testing of food products for acrylamide
levels. The study results confirmed that acrylamide was
not found in any samples of high carbohydrate foods at levels that
would be considered unsafe for consumption. The products
tested were foods such as dried fruits, vegetables, crackers and
condiments – all collected from retail stores.
The release of the study was part of Canada Food Safety Action
Plan (FSAP) which has, as its objective, the modernization and
enhancement of Canada's food system. As part of the FSAP,
focused surveys are used to test foods for specific identified
hazards. One of the objectives of the acrylamide survey
by the CFIA was to generate baseline surveillance data on
acrylamide levels in high carbohydrate foods cooked or processed at
high temperatures – the acrylamide is unintentionally formed
by high temperature cooking/processing methods.
The CFIA had previously announced that nearly 900 samples of
high carbohydrate foods, which may have been cooked or processed at
high temperatures, had been analyzed for acrylamide. While nearly
70% of the samples were reported as containing detectable levels of
acrylamide, the data relating to the levels of acrylamide detected
were shared with Health Canada and were determined to be unlikely
to pose a human health concern.
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