WRITTEN QUESTION E-2304/02

by Erik Meijer (GUE/NGL) to the Commission

(25 July 2002)

Subject: Combating the presence of carcinogenic acrylamide in chips, crisps and other baked or roasted foods

1. Is the Commission aware that the findings of the Swedish research into the presence of acrylamide in carbohydrate-rich foods, such as chips

and crisps, which are cooked at very high temperatures, has now been confirmed by research carried out in other countries, for example by the Netherlands Food Inspectorate (KvW), and that, in late June, a panel of Geneva-based WHO experts expressed similar concerns?

2. Does the Commission give credence to the claim made by the KvW and the Netherlands National Institute of Public Health and the Environment (RIVM) that, on average, individuals consume 27 micrograms of acrylamide every day, 80 % of which is accounted for by chips (especially deep-fried) and crisps? That could result in the deaths from cancer of 110 persons per year out of a total population of the Netherlands of 16 million. Of that number, most would be children, since it is they who consume large quantities of such products. If that figure were extrapolated to cover the European Union as a whole, the result would be upwards of 2 250 deaths per year.

3. Acrylamide is found not in boiled foods but only in baked, roasted and grilled foods. The extent to which it occurs in products cooked in this way varies significantly. Does the Commission feel that those facts provide an opportunity for measures to be taken which would influence the production process in such a way that the presence of acrylamide in foodstuffs would be restricted to a minimum and that lessons can be learned from the way in which some particular manufacturers manage to prevent the formation of acrylamide better than others?

4. On the basis of the further research into the carcinogenic nature of acrylamide referred to in the answers to Written Questions E-1350/02(1) and 1404/02(2), does the Commission have any plans to draw up, at a very early date, provisions with which manufacturers of food produced at high temperatures would have to comply under European food safety rules in order for them to be permitted to place their products on the market without any threat to public health?

(1) See page 47.

(2) OJ C 277 E, 14.11.2002, p. 201.

Answer given by Mr. Byrne on behalf of the Commission

(30 September 2002)

The Commission is fully aware of the recent scientific developments regarding acrylamide in food. It is in close communication with relevant parties and is working to identify how to reduce levels by as much as possible. This follows the advice of the Scientific Committee on Food given in its opinion of 3 July 2002. The scientific opinion also outlines the areas where further studies are needed and endorses the recommendations from the World Health Organisation/Food and Agriculture Organisation (WHO/FAO) meeting held in Geneva in late June 2002. Follow-up on these aspects is ongoing.

It is important to note that the formation of acrylamide in food has been only recently highlighted. This is a result of new analytical technology helping us to better understand the ways in which traditional cooking practices affect the food we eat. It is inevitable that more studies are needed before we can better understand the level of risk posed. In terms of the possible implications regarding cancer, some organisations have made varying attempts to quantify this. However, the Scientific Committee on Food concluded that the available information is too limited and it is not possible to accurately estimate the likely contribution towards numbers of cases of cancer.

Nevertheless, it is important to reduce levels of acrylamide in food without delay. The Commission is planning a co-ordination of Community activities. It aims to ensure that work being carried out is complementary and that progress is made as quickly as possible. A meeting of the Member States and external organisations, including the industry and consumer groups, is being planned for 15/16 October 2002. The Commission is presently consulting stakeholders in preparation. An important short-term aim of the meeting will be

to discuss the possibility of developing a guide of good practice to prevent the formation of high levels of acrylamide in food. When sufficient scientific understanding is reached it will be possible to consider whether limits should be set for acrylamide in food. The Commission is considering possible support for the identified long-term research needs in its 6th Framework Programme for Research and Technological Development. The need to set limits will be kept under review in the light of the latest scientific evidence.