Nordic Research on Acrylamid in Foods

02.07.2007
Five years ago the development of acrylamid in food products was shocking news in the Nordic region. Several research projects were organised in order to reduce the level of acrylamid in grain and potato products. These research efforts are now paying off.
Five years ago the development of acrylamid in food products was shocking news in the Nordic region. Several research projects were organised in order to reduce the level of acrylamid in grain and potato products. These research efforts are now paying off.

Acrylamid is a toxicant that is assumed to provoke cancer. Acrylamid develops in food products which contain starch when they are heated.

The Nordic research project Nordacryl, comprising researchers and industry partners from Sweden, Finland, Norway, Denmark and Iceland, concludes that optimization of the production process, for example by reducing the temperature, shows promising results for some products.The project also revealed that variations in the raw materials have an impact on the acrylamid level of the end product.

Researcher Svein Halvor Knutsen at Matforsk was project manager for Nordacryl. The network project was financed by Nordic Innovation Centre, and has been collaborating with different National projects and the EU project HEATOX.

Read the article at www.matforsk.no.

Read more about research on the health effects of Nordic Food in general: The NordForsk programme Nordic Centres of Excellence (NCoE) on Food, Nutrition and Health, and of wholegrain food: The NCoE HELGA.
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