Food Safety and Regulatory Measures

Biography

Biography: Nigel G. Halford

Abstract

Acrylamide is a processing contaminant that was discovered in a range of popular foods in 2002. It forms from free asparagine and reducing sugars via similar pathways to browning colours, aromas and flavours, during high-temperature cooking and processing, and is classified as a Class 2a carcinogen. Cereal and potato products, along with coffee, are the major contributors to dietary acrylamide intake. Projects have been conducted on reducing the acrylamide-forming potential of wheat, rye, and potato, involving groups from Rothamsted Research, John Innes Centre, James Hutton Institute, the University of Reading, and consortia of organisations and companies from the respective supply chains. The studies have shown significant differences between varieties of all three crops with respect to acrylamide-forming potential. In cereals, free asparagine concentration is the limiting factor for acrylamide formation, and this is the parameter on which varietal selection should be based. In potato the relationship between precursor conentration and acrylamide formation is more complex, but reducing sugars account for most of the variance in the majority of datasets. The genetic control of free asparagine accumulation in grains and tubers has been investigated. Environmental factors (E) also have significant effects, on their own and in combination with varietal differences (G × E), and crop management is important: Sulphur deficiency, for example, causes a massive accumulation of free asparagine in wheat grain. Plant breeders must engage on the acrylamide issue or risk losing market share to those who do, but the problem is made more difficult by the link between browning, flavour and acrylamide formation. It must also be remembered that cereals and potatoes are hugely important to global food security and significant health benefits are associated with eating wholegrain cereal products