92003E1452

WRITTEN QUESTION E-1452/03

by Hiltrud Breyer (Verts/ALE) to the Commission

(28 April 2003)

Subject: Acrylamide

There is evidence suggesting that the presence of acrylamide in potato products, especially chips, could be linked to the adding of silicone oils to certain fats for frying.

Is the Commission able to provide information concerning such a connection? Are there studies or opinions of scientific committees on this subject? Does the Commission intend to commission studies in order to determine the facts?

What is the level of silicone oil permitted in the EU?

What steps does the Commission intend to take in order to ban the use of silicone in fats for frying?

Answer given by Mr Byrne on behalf of the Commission

(6 June 2003)

Current knowledge indicates that acrylamide can be formed in high-starch foods when they are cooked at high temperatures, such as frying, grilling, baking, roasting etc. The mechanisms of formation of acrylamide in food are complex and the Commission is in the process of gathering information. The interaction of certain amino acids and sugars appears to be a major route for the formation of acrylamide although other factors are involved. Based upon current knowledge it is unclear whether the choice of oils for frying foods would be an important factor to prevent the formation of high levels of acrylamide.

With regard to the use of silicone oil in frying oils, this substance is equivalent to E 900 dimethyl polysiloxane and is authorised as an additive in food. Parliament and Council Directive No 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners(1) authorises the use of dimethyl polysiloxane in fats and oils for frying up to a limit of 10 milligrams per kilogram (mg/kg). This limit was set in line with the opinion of the Scientific Committee on Food. The opinion indicated that toxicological information showed no safety concerns at such levels of use and an Acceptable Daily Intake (ADI) of 1,5 mg/kg bodyweight was set for this substance.

Dimethyl polysiloxane is used as an anti-foaming agent and as such it affects the release of moisture during frying. The Commission is aware that one study has indicated a possible link between moisture and levels of acrylamide. However, the link became apparent using unacceptably high levels of dimethyl polysiloxane which would not be permitted in commercial practice.

Research is ongoing to help better understand how acrylamide is formed in food. The Commission has constructed a database to summarise the various research activities and this is available on the website(2). From our current understanding of the formation of acrylamide in food, the Commission is not aware of information that dimethyl polysiloxane at permitted levels would be an important contributor. However, this is an area to be considered further as more data on the mechanisms of formation of acrylamide in food become available.

(1) OJ L 61, 18.3.1995.

(2) http://europa.eu.int/comm/food/fs/sfp/fcr/acrylamide/acryl_index_en.html.