Warning to avoid over-fried and dark-roasted foods

Due to health concerns, the Food Safety Authority of Ireland is advising consumers to avoid over-fried and dark-roasted foods.

The chemical acrylamide can form in some starchy foods when fried, roasted, or baked.

Acrylamide was only discovered in 2002 and there is concern it has the potential to cause cancer, although the evidence is still limited and inclusive.

Dr Christina Tlustos, a senior technical executive with the FSAI, said exposure to acrylamide was part of a total diet study by the authority.

“Generally, we were quite happy with the results because they show that exposure to chemicals is very low,” said Dr Tlustos.

“The FSAI is considering more ways of advising people to cook food safely and has produced a number of factsheets on how to avoid acrylamide being formed during cooking,”

Dr Tlustos said the FSAI is working closely with the food industry to develop strategies to avoid the formation of acrylamide.

Another potential concern identified in the study is exposure to aflatoxins produced by certain fungi that can grow on some food crops, such as cereals, nuts, and fruits.

“While we cannot really avoid aflatoxins, a lot of agriculture practices can be used to control them,” she said.

“We also have controls in place to ensure that any food crops imported into Ireland comply with maximum legislative limits that are in place.”

The study found that tap water tested in the survey, which was taken from individual households across the country, did not contain detectable levels of lead.

However, the report points out that lead water pipes in many older homes may result in unacceptably high levels in water supplies.

Last year Irish Water confirmed there were still properties with lead piping; it estimated that 200,000 households could have lead piping.

The FSAI’s total diet study assessed 147 foods and beverages representing the normal diet consumed by the population in Ireland between 2012 and 2014.

FSAI chief executive Dr Pamela Byrne said that continued and regular surveillance is essential to ensure the safety of food eaten, produced, distributed, and sold on the Irish market.

“While the results of the study do not give rise to any immediate concerns, we have identified a number of potential areas for further monitoring and action,” said Dr Byrne.

“The risks are of a global nature and are being addressed through legislation and other targeted measures by the European Commission, working in conjunction with the European food safety agencies, including the FSAI.”