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Risk	
  Perception	
  and	
  Public	
  Health:	
  	
  The	
  Case	
  of	
  Acrylamide	
  in	
  Food	
  
	
  
In	
  April	
  of	
  2003,	
  researchers	
  at	
  Stockholm	
  University	
  announced	
  in	
  a	
  press	
  conference	
  that	
  
they	
  had	
  found	
  acrylamide	
  in	
  a	
  range	
  of	
  cooked	
  foods.	
  	
  Acrylamide	
  has	
  long	
  been	
  known	
  a	
  
human	
  neurotoxin	
  and	
  has	
  concerns	
  about	
  carcinogenicity	
  based	
  on	
  tests	
  in	
  animals.	
  	
  The	
  
Swedish	
  researchers	
  suggested	
  the	
  levels	
  of	
  acrylamide	
  they	
  had	
  detected	
  in	
  food	
  could	
  
pose	
  risks	
  to	
  ordinary	
  consumers	
  in	
  Sweden	
  and	
  elsewhere.	
  	
  	
  
	
  
The	
  research	
  and	
  press	
  coverage	
  received	
  wide	
  attention	
  around	
  the	
  world.	
  	
  National	
  
governments	
  and	
  international	
  NGOs	
  quickly	
  organized	
  to	
  evaluate	
  the	
  claim	
  of	
  
acrylamide’s	
  presence	
  in	
  food	
  and	
  the	
  potential	
  risks	
  to	
  consumers.	
  	
  In	
  just	
  three	
  weeks	
  the	
  
World	
  Health	
  Organization	
  (WHO)	
  announced	
  that	
  it	
  would	
  hold	
  an	
  urgent	
  expert	
  
consultation	
  on	
  acrylamide	
  because	
  of	
  the	
  Swedish	
  announcement.	
  	
  The	
  governments	
  of	
  
Norway,	
  the	
  Netherlands,	
  the	
  USA	
  and	
  others	
  began	
  risk	
  assessments.	
  
	
  
It	
  was	
  found	
  that	
  acrylamide	
  forms	
  naturally	
  from	
  a	
  chemical	
  reaction	
  that	
  takes	
  place	
  
between	
  amino	
  acids	
  from	
  proteins	
  and	
  carbohydrates	
  present	
  in	
  foods.	
  	
  This	
  reaction	
  
occurs	
  when	
  food	
  is	
  heated	
  above	
  about	
  120º	
  C.	
  	
  Though	
  originally	
  found	
  in	
  “junk	
  foods”	
  
like	
  potato	
  chips	
  (crisps)	
  and	
  french	
  fries,	
  later	
  testing	
  found	
  detectable	
  levels	
  of	
  
acrylamide	
  in	
  a	
  very	
  wide	
  range	
  of	
  foods	
  including	
  breads,	
  cereals,	
  cookies,	
  coffee	
  and	
  even	
  
baby	
  foods.	
  	
  Though	
  diets	
  vary	
  around	
  the	
  world	
  most	
  risk	
  assessments	
  found	
  an	
  average	
  
daily	
  intake	
  of	
  acrylamide	
  from	
  food	
  at	
  about	
  0.50	
  µg/kg/day.	
  
	
  
Risk	
  assessments	
  suggested	
  that	
  there	
  was	
  little	
  concern	
  for	
  noncancer	
  effects,	
  specifically	
  
neurotoxicity,	
  at	
  these	
  levels.	
  	
  However,	
  using	
  cancer	
  slope	
  factors	
  from	
  either	
  the	
  US	
  EPA	
  
or	
  the	
  WHO,	
  estimates	
  of	
  excess	
  cancer	
  risk	
  due	
  to	
  acrylamide	
  exposure	
  are	
  quite	
  high	
  
(approximately	
  1	
  x	
  10-­‐3	
  (one	
  in	
  a	
  thousand	
  excess	
  cancer	
  risk)).	
  	
  This	
  level,	
  for	
  example,	
  is	
  
1000	
  times	
  higher	
  than	
  what	
  US	
  EPA	
  usually	
  considers	
  an	
  “acceptable”	
  level	
  of	
  excess	
  
cancer	
  risk.	
  
	
  
To	
  this	
  point,	
  no	
  government	
  has	
  acted	
  to	
  regulate	
  levels	
  of	
  acrylamide	
  in	
  food.	
  	
  There	
  is	
  
virtually	
  no	
  public	
  awareness	
  of	
  this	
  risk	
  or	
  demand	
  for	
  action.	
  	
  Although	
  arguably	
  the	
  
largest	
  chemical	
  cancer	
  risk	
  in	
  the	
  food	
  supply	
  there	
  is	
  apparently	
  little	
  concern.	
  	
  US	
  FDA	
  
updated	
  its	
  acrylamide	
  information	
  page	
  in	
  2013	
  and	
  but	
  WHO	
  has	
  not	
  done	
  so	
  since	
  2007.	
  
	
  
Based	
  on	
  your	
  knowledge	
  of	
  risk	
  perception:	
  
• Did	
  you	
  know	
  of	
  the	
  presence	
  of	
  acrylamide	
  in	
  food?	
  
	
  
• What	
  factors	
  could	
  explain	
  the	
  lack	
  of	
  public	
  concern	
  about	
  acrylamide	
  in	
  food?	
  
	
  
• From	
  a	
  risk-­‐based	
  public	
  health	
  decision	
  making	
  perspective,	
  what	
  would	
  be	
  an	
  
appropriate	
  approach	
  to	
  acrylamide	
  in	
  food?	
  
	
  
• How	
  does,	
  and	
  how	
  should,	
  public	
  perception	
  influence	
  risk-­‐based	
  regulation?	
  

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Risk Perception and Public Health: The Case of Acrylamide in Food

  • 1. Risk  Perception  and  Public  Health:    The  Case  of  Acrylamide  in  Food     In  April  of  2003,  researchers  at  Stockholm  University  announced  in  a  press  conference  that   they  had  found  acrylamide  in  a  range  of  cooked  foods.    Acrylamide  has  long  been  known  a   human  neurotoxin  and  has  concerns  about  carcinogenicity  based  on  tests  in  animals.    The   Swedish  researchers  suggested  the  levels  of  acrylamide  they  had  detected  in  food  could   pose  risks  to  ordinary  consumers  in  Sweden  and  elsewhere.         The  research  and  press  coverage  received  wide  attention  around  the  world.    National   governments  and  international  NGOs  quickly  organized  to  evaluate  the  claim  of   acrylamide’s  presence  in  food  and  the  potential  risks  to  consumers.    In  just  three  weeks  the   World  Health  Organization  (WHO)  announced  that  it  would  hold  an  urgent  expert   consultation  on  acrylamide  because  of  the  Swedish  announcement.    The  governments  of   Norway,  the  Netherlands,  the  USA  and  others  began  risk  assessments.     It  was  found  that  acrylamide  forms  naturally  from  a  chemical  reaction  that  takes  place   between  amino  acids  from  proteins  and  carbohydrates  present  in  foods.    This  reaction   occurs  when  food  is  heated  above  about  120º  C.    Though  originally  found  in  “junk  foods”   like  potato  chips  (crisps)  and  french  fries,  later  testing  found  detectable  levels  of   acrylamide  in  a  very  wide  range  of  foods  including  breads,  cereals,  cookies,  coffee  and  even   baby  foods.    Though  diets  vary  around  the  world  most  risk  assessments  found  an  average   daily  intake  of  acrylamide  from  food  at  about  0.50  µg/kg/day.     Risk  assessments  suggested  that  there  was  little  concern  for  noncancer  effects,  specifically   neurotoxicity,  at  these  levels.    However,  using  cancer  slope  factors  from  either  the  US  EPA   or  the  WHO,  estimates  of  excess  cancer  risk  due  to  acrylamide  exposure  are  quite  high   (approximately  1  x  10-­‐3  (one  in  a  thousand  excess  cancer  risk)).    This  level,  for  example,  is   1000  times  higher  than  what  US  EPA  usually  considers  an  “acceptable”  level  of  excess   cancer  risk.     To  this  point,  no  government  has  acted  to  regulate  levels  of  acrylamide  in  food.    There  is   virtually  no  public  awareness  of  this  risk  or  demand  for  action.    Although  arguably  the   largest  chemical  cancer  risk  in  the  food  supply  there  is  apparently  little  concern.    US  FDA   updated  its  acrylamide  information  page  in  2013  and  but  WHO  has  not  done  so  since  2007.     Based  on  your  knowledge  of  risk  perception:   • Did  you  know  of  the  presence  of  acrylamide  in  food?     • What  factors  could  explain  the  lack  of  public  concern  about  acrylamide  in  food?     • From  a  risk-­‐based  public  health  decision  making  perspective,  what  would  be  an   appropriate  approach  to  acrylamide  in  food?     • How  does,  and  how  should,  public  perception  influence  risk-­‐based  regulation?