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Title : Biscuits are to lose their colour over cancer concerns 
link : Biscuits are to lose their colour over cancer concerns 

Biscuits are to lose their colour over cancer concerns 

• From April, manufacturers must prove they are reducing acrylamide levels
• This is the chemical that gives baked goods their colour when baked at 120C
• Since 2005, acrylamide has officially been recognised as cancer causing
• In pregnant women, it can reduce babies' birth weights and head size
• Certain Marks & Spencer products contain three times the safe amounts 

By Alexandra Thompson Health Reporter For Mailonline

Published: 05:33 EST, 1 December 2017 | Updated: 05:33 EST, 1 December 2017

Crisps and biscuits are to lose their golden colour by law over cancer concerns.

From April next year, cookie manufacturers must be able to prove they are reducing levels of the chemical acrylamide, which gives baked goods their characteristic golden colour, but does not affect their crunch. 

The European Food Safety Authority (EFSA) officially recognised acrylamide as a potential cancer-causing substance in 2005.

Biscuits and crisps, including Fox's and Marks & Spencer products, contain raised levels of acrylamide, which forms when food is cooked at temperatures higher than 120C (250F).

Companies that fail to demonstrate efforts to reduce acrylamide in their products may face fines. 

Crisps and biscuits are to lose their golden colour by law over cancer concerns (stock)

WHAT IS ACRYLAMIDE? 

Acrylamide is a chemical substance that is formed when foods with a high-starch content are heated above 120C.

Such foods include bread, biscuits, potatoes and root vegetables.

Acrylamide is not added to food but occurs naturally as a by-product of heating.

Laboratory tests show the chemical causes cancer in animal studies.

Scientists expect the same to be true for humans.

People can reduce their acrylamide exposure by: 

• Cooking food to a yellow-golden colour rather than brown
• Following cooking instructions on packaging
• Not storing potatoes in the fridge as this increases their starch content
• Eating a balanced, healthy diet to reduce their overall risk of cancer

Source: Food Standards Agency 

Chemical reduces babies' birth weight and head size 

One kilogram of M&S cranberry and raspberry breakfast biscuits contains 1,683mg of acrylamide, Food Standards Agency tests show. This is more than three times the FSA's 'safe' level of 500mg.

Fox's crinkle crunch stem ginger biscuits contain 1,383mg per kilogram. 

Dr Lisa Ackerley, food safety adviser at the British Hospitality Association, said: 'Manufacturers will likely cook food at a lower temperature for longer, meaning the colour will become lighter.

'Companies are making good progress on acrylamide already and when you compare the colour of crisps from a few years ago, you find today's are much lighter.'

According to a 2012 study published in the journal Environmental Health Perspectives, women who eat foods high in acrylamide during pregnancy have babies with lower birth weights and smaller head circumferences.

These findings led the EFSA to advise cooking products such as chips and toast until they are golden-yellow rather than brown.

Fox's and Marks & Spencer have been approached for comment.  

WHAT BISCUITS CONTAIN ACRYLAMIDE? 

M&S's cranberry and raspberry breakfast biscuits contain 1683 milligrams of acrylamide per kilogram. 

This is more than three times the FSA's 'safe' level of 500 milligrams per kilogram. 

Fox's crinkle crunch stem ginger biscuits contain 1383 milligrams of acrylamide per kilogram.

Acrylamide is also found in coffee, coffee substitutes, certain baby food and bread.

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