US consumers ‘unaware of acrylamide’
US consumers ‘unaware of acrylamide’
The majority of US consumers are unaware of acrylamide even as major North American governments are taking action to deal with the suspected carcinogen, according to new consumer research.
Acrylamide is a chemical produced during high temperature cooking in a reaction between sugars and the amino acid asparagine, known as the Maillard reaction. It is responsible for the brown color and tasty flavor of fried, baked and toasted foods. The compound has come under scrutiny since Swedish scientists reported unexpectedly high levels of acrylamide in carbohydrate-rich foods and published evidence linking the chemical to cancer in laboratory rats in 2002.
But a survey of 1002 American consumers aged 25 and over, conducted by consultancy firm Financial Dynamics International (FD), has found a wide gap between consumer and governmental concern.
“Overall findings indicated there is virtually no awareness or familiarity of acrylamide among US consumers,” said vice president of business consulting for FD Curt Davies. “Upon learning of the acrylamide issue, however, nearly half of consumers are likely to self-educate about acrylamide to learn more as well as alter food consumption and food purchasing decisions. Consumers indicated they would like to see acrylamide levels listed on food packaging.”
Acrylamide is a chemical produced during high temperature cooking in a reaction between sugars and the amino acid asparagine, known as the Maillard reaction. It is responsible for the brown color and tasty flavor of fried, baked and toasted foods. The compound has come under scrutiny since Swedish scientists reported unexpectedly high levels of acrylamide in carbohydrate-rich foods and published evidence linking the chemical to cancer in laboratory rats in 2002.
But a survey of 1002 American consumers aged 25 and over, conducted by consultancy firm Financial Dynamics International (FD), has found a wide gap between consumer and governmental concern.
“Overall findings indicated there is virtually no awareness or familiarity of acrylamide among US consumers,” said vice president of business consulting for FD Curt Davies. “Upon learning of the acrylamide issue, however, nearly half of consumers are likely to self-educate about acrylamide to learn more as well as alter food consumption and food purchasing decisions. Consumers indicated they would like to see acrylamide levels listed on food packaging.”
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