Detecting cancer-causing chemicals in coffee and bim

European food management agencies discovered, a chemical appeared in coffee, bim, chips, baked bread, crackers and certain kinds of food for children at risk. Carcinogenic muscle.

The European Food Safety Authority (EFSA) claims, based on body weight, children are the most exposed to chemicals called acrylamide , which form when we bake and fry and browning food.

Health authorities in Europe have long known about acrylamide concerns and have asked EFSA to determine the scale of the problem as well as the risk of chemicals. In the consultative report, the agency warned: "EFSA has validated previous assessments that, based on animal studies, acrylamide in food has the potential to increase the risk of development. Cancer for consumers of all ages ".

Some foods contain high levels of acrylamide.This chemical forms when we bake, fry and brown food.(Artwork: Shutterstock)

According to EFSA, coffee, potato chips, biscuits, toast and certain children's foods are important sources of acrylamide. The agency proposes that it may be necessary to establish new regulatory control frameworks for the food industry to try to reduce the amount of carcinogenic chemicals in products sold in restaurants and supermarkets.

EFSA said that it is also necessary to introduce new recommendations to cooks in households, to help them reduce acrylamide levels at home meals.

Food manufacturers in the UK are faced with the pressure to change their cooking methods and recipes to reduce the amount of carcinogenic chemicals that are produced during food processing. Despite this, acrylamide still exists in high levels in some products, especially roasted / roasted and fried / fried foods.

A study last year by the UK Food Standards Commission (FSA) found high levels of acrylamide in foods of big brands, from KFFC fried / fried to potatoes and potatoes. fried potatoes, ginger biscuits and even breakfast cereal flour.

Dr. Diane Benford, president of an EFSA committee investigating acrylamide, said: "Acrylamide enters the body through the mouth absorbed from the gastrointestinal system, distributed to all internal organs and transferred. Glycidamide , one of the major metabolites from this process, is the most likely cause of genetic mutation and tumor formation, observed in animal studies. "

However, Dr. Benford stressed that studies of the dangers of acrylamide for humans have so far "provided conflicting and conflicting evidence of increased risk of developing cancer." Benford's committee proposed the need for new research on the effects of acrylamide on humans, as well as surveys to provide a more complete picture of the amount of chemicals that exist in cooked and eaten foods. at home.