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July 2, 2014

EU: “Food browning” process linked to cancer risk – EFSA

The European Food Safety Authority has linked the presence of acrylamide -a chemical produced by the same process that browns food - to potentially increased cancer risks in consumers of all age groups.

The European Food Safety Authority has linked the presence of acrylamide -a chemical produced by the same process that browns food – to potentially increased cancer risks in consumers of all age groups.

The EFSA said: “Coffee, fried potato products, biscuits, crackers and crisp breads, soft bread and certain baby foods are important dietary sources of acrylamide.”

The food safety body has opened a public consultation on its findings, which will run until 15 September. The deadline for EFSA to adopt a final opinion is June 2015.

“Once finalised, EFSA’s scientific advice will support European and national decision-makers to consider possible measures to further reduce consumer exposure to this substance in food,” the EFSA said.

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