Food & Beverage Litigation & Regulatory Update

Tag: acrylamide

  • FDA Solicits Scientific Data on Acrylamide in Food

    The Food and Drug Administration (FDA) has issued a request for “comments and scientific data and information on acrylamide in food,” noting that the agency is considering industry guidance on this issue. Describing acrylamide as “a chemical that can form in some foods during certain types of high-temperature cooking,” the agency is seeking information from manufacturers…

  • Codex Issues More Than 30 New Food-Related Rules

    During a recent week-long meeting in Rome, Italy, the Codex Alimentarius Commission (CAC) adopted more than 30 standards and guidelines designed to protect consumers’ health, such as cutting the levels of potential cancer-causing chemicals and bacteria in foods. Among the rules adopted by the joint body of the United Nation’s Food and Agriculture Organization (FAO)…

  • EWW Presses Prop. 65 Acrylamide Claims Again

    Environmental World Watch, Inc. (EWW) has reportedly filed litigation under California’s Proposition 65 (Prop. 65) against a number of companies that make snack foods. According to the attorneys who litigate as this advocacy organization, the companies fail to warn consumers that their products contain acrylamide, a chemical formed when certain foods such as breads, french…

  • Study Finds Dietary Acrylamide Not Linked to Brain Cancer

    A recent study has reportedly found no positive association between dietary acrylamide intake and brain cancer. Janneke G.F. Hogervorst, et al., “Dietary Acrylamide Intake and Brain Cancer Risk,” Cancer Epidemiology, Biomarkers & Prevention, Vol. 18 (2009). Dutch researchers surveyed the dietary habits of 58,279 men and 62,573 women ages 55 through 69 who were enrolled…

  • Study Concludes Dietary Acrylamide Not Linked to Lung Cancer

    A recent study has reportedly found no positive association between dietary acrylamide intake and lung cancer, concluding that the chemical created by baking, frying and toasting foods at high temperatures may be “involved in human carcinogenesis through pathways other than genotoxicity.” Janneke G. F. Hogervorst, et al., “Lung Cancer Risk in Relation to Dietary Acrylamide Intake,”…

  • Health Canada Seeks Comments on Acrylamide Proposal

    Health Canada has recommended adding acrylamide to the country’s list of toxic substances. The chemical is produced when sugars and an amino acid in starchy foods are cooked at high temperatures, causing a reaction called the Maillard effect. Acrylamide has been detected in breakfast cereals, pastries, cookies, breads and rolls, coffee, and potato products such…

  • Study Finds Acrylamide Unrelated to GI Cancers

    A recent study has reportedly concluded that normal dietary exposure to acrylamide does not increase the risk of developing gastrointestinal cancers. J. G. F. Hogervorst, et al., “Dietary Acrylamide Intake Is Not Associated with Gastrointestinal Cancer Risk,” Journal of Nutrition, November 2008. Earlier studies have linked high doses of acrylamide, a chemical byproduct of high-temperature…