More news, The food processing industry are happy that the gov't recommends not changing anything, despite confirmation of the study!!

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Friday May 17, 12:54 pm Eastern Time
Press Release
SOURCE: National Food Processors Association
UK Food Standards Agency's Recommendation That Dietary Changes Are Not Necessary Based on Acrylamide Studies 'Is Sound, Science-Based Advice,' Says NFPA

WASHINGTON, May 17 /PRNewswire/ -- Changes to either diet or cooking methods are not recommended as a result of recent scientific findings that acrylamide is produced by some cooking methods, according to the United Kingdom's Food Standards Agency (FSA). "This is sound, science-based advice that should be reassuring to consumers about the safety of foods they purchase and enjoy," said Dr. Rhona Applebaum, Executive Vice President of Scientific and Regulatory Affairs for the National Food Processors Association (NFPA).

"We are pleased that the FSA -- a government body comparable to the U.S. Food an Drug Administration (FDA) -- has issued a strong statement that, on the basis of their recent study of acrylamide, they do not advise people to stop consuming any of the food tested or change how they cook food," Dr. Applebaum stated. "This study, as well as an earlier study by Swedish researchers, raises important questions, answers to which can only come from research designed to help us better understand the formation of acrylamide and its effects. Clearly, these new findings don't provide any basis for recommending that consumers take any action other than following sound dietary and health advice: choose a diet characterized by balance, variety and moderation, and be sure to exercise."

The UK researchers pointed out that acrylamide -- a potentially cancer- causing chemical -- appears to be formed naturally in foods by the cooking process and is likely to have been present ever since these cooking methods (i.e., baking and frying) were first used thousands of years ago. "The chemistry by which it is formed in food is not understood and there is little scientific knowledge on its possible effects on people's health through consumption of food," FSA said in announcing the study.

"We applaud the FSA for its responsible approach to advising consumers on this issue," Dr. Applebaum said. "Consumers need factual information on diet and health, not fear-mongering. This is just what the FSA's statements have provided."

Dr. Applebaum concluded "NFPA will work closely with the FDA and other governments to study these new findings and determine what research is needed to address emerging scientific questions. And, as always, we will urge that any policy decisions be made on the basis of the best available science."

NFPA is the voice of the $500 billion food processing industry on scientific and public policy issues involving food safety, nutrition, technical and regulatory matters and consumer affairs. NFPA's three scientific centers, its scientists and professional staff represent food industry interests on government and regulatory affairs and provide research, technical services, education, communications and crisis management support for the association's U.S. and international members.

Visit NFPA's Website at http:www.nfpa-food.org

SOURCE: National Food Processors Association

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