European Parliament: Draft Commission regulation amending Regulation (EC) No 1881/2006 as regards maximum levels of acrylamide in certain foodstuffs for infants and young children
Oct 29, 2020
General
A. whereas acrylamide is a chemical compound present in food that is formed from the naturally present substances free asparagine and sugars during high temperature processing, such as frying, roasting and baking;
B. whereas consumers get exposed to acrylamide through industrially-produced food, such as crisps, bread, biscuits and coffee, but also from home cooking, e.g. when toasting bread or cooking fries
C. whereas infants, toddlers and other children are the most exposed age group with a view to their lower body weight and are therefore specifically vulnerable; whereas it is known that children have a higher metabolism because of the larger liver/body weight ratio making it more likely that glycidamide (the metabolite of acrylamide, which forms through biotransformation) can be formed at a higher rate in children, enhancing the possibility of toxicity of acrylamide in children.
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