date:Jul 31, 2017
nitially detected in 2002, and since then research was undertaken to identify measures to reduce its presence in food.
The European Food Safety Authority (EFSA) confirmed in 2015 that acrylamide was a carcinogenic substance and that current levels of dietary exposure to acrylamide indicated a concern with respect to the carcinogenic effects.
It also stated that the levels of acrylamide were not consistently decreased in recent years.
In addition, the investigations performed by the member s