Food Standards Australia New Zealand (FSANZ) has released the first phase of the 24th Australian Total Diet Study (ATDS) that looked at Australian consumers’ dietary exposure to acrylamide and aluminum.
FSANZ CEO Steve McCutcheon said levels of acrylamide in Australian foods and beverages were generally comparable, or lower than those observed internationally.
“However, the estimated dietary exposure remains in the range considered to be of possible human health concern by international expert committees,” said McCutcheon.
“FSANZ is working with industry to look at ways to reduce acrylamide levels in food, such as encouraging industry to use enzymes that reduce acrylamide formation.”
Acrylamide forms naturally in carbohydrate-rich foods during high temperature cooking, such as baking, frying and grilling.
It can also occur through food processing methods used to enhance flavor and color in snack foods such as potato crisps.
“The ATDS also looked at aluminum levels in the many foods that contain it naturally and processed foods likely to have additives containing aluminum,” said McCutcheon.
“Most foods had some levels of aluminum, with the highest levels found in cakes, pikelets and pancakes.”
“These results are consistent with international findings and indicate that most of the Australian population’s exposure to aluminum is within internationally recognized safe level — however there was a slight exceedance for consumers of 2-5 years of age,” he added.
“It is unlikely that this slight exceedance represents a public health and safety issue—however FSANZ is investigating whether the current permissions for aluminum-containing food additives are still appropriate.
