News • Children's Food Campaign
High acrylamide levels in British crisps
A new study has found high levels of the carcinogenic chemical acrylamide in potato crisps sampled from major UK brands and retailers. Acrylamide is formed when starchy foods are heated, but it can be minimised if manufacturers alter their processes. So far, lack of regulation means few have done so.
The study, conducted by the NGO the Changing Markets Foundation, reviewed 92 potato snacks from major UK brands and supermarket own-brands, and found that 17% had high levels of acylamide. A sample of Tyrrells sweet potato crisps had the highest level, at 2.5 times the European benchmark and more than 83 times higher than products with the lowest concentration.
The presence of acrylamide in food is considered a public health concern by the European Food Safety Authority, as it increases the risk of developing cancer, and young children are the most vulnerable. A recent study from the UK Food Standards Agency concluded that people in the UK currently consume higher levels of acrylamide than is desirable and identified fried potatoes as a major contributor.
The EU is currently considering legislation on acrylamide, but the proposed regulation has been criticised by food safety and consumer protection groups because it fails to introduce legally binding maximum limits, which is the approach taken on other contaminants under EU law.
Read more about the survey here, and find out more about the Changing Markets Foundation campaign on acrylamide here.
The Sustain alliance campaigns for a greener, fairer, healthier food supply. Read more about our activities here.
Published Friday 7 April 2017
Children's Food Campaign: Better food and food teaching for children in schools, and protection of children from junk food marketing are the aims of Sustain's high-profile Children's Food Campaign. We also want clear food labelling that can be understood by everyone, including children.
