Acrylamide is more dangerous than Fipronil and Glyphosate


The European Commission proposal strengthens health protection, but avoids excessive regulation


Today, the European Commission has finally adopted a regulation for the avoidance of acrylamide to better protect European consumers from related health risks.

The controversial substance acrylamide can be found in small quantities in almost anything that is roasted, baked or fried, such as crisps or chips.

Peter Liese, MEP and health spokesperson of the biggest group in the European Parliament (EPP-Christian Democrats) has consistently warned of the health risks connected to acrylamide in foodstuffs.

“After speaking to many experts and in my judgment as a medical doctor, the danger of acrylamide to health is bigger than that of glyphosate and fipronil. I thought it was totally disproportionate that supermarkets pulled all eggs from stores in the summer because of the firponil scandal. If at all, there only was a health risk if you ate at least 70 eggs over the course of the summer - you should not eat that many eggs anyway because of other negative health effects.

“In contrast we have a real health issue with acrylamide. The quantities that children and young adults consume are significant and, although full certainty is missing, we have to assume that high quantities of acrylamide increase the risk of developing cancer.



“Therefore, it is right and appropriate that the European Commission is taking action. It will be mandatory for large companies to reduce acrylamide in food production, but there are exceptions for small and medium-sized companies. This is a pragmatic and target-led solution and I am happy that many affected economic sectors support the proposal. Nevertheless, just as important as restrained regulation is information for citizens.

“A big part of the acrylamide burden originates from self-prepared dishes. That’s why every citizen should reduce their risk while preparing food like toast, fries or baked foods.”

The new rules will apply from mid-April 2018.  

Cookies make it easier for us to provide you with our services. With the usage of our services you permit us to use cookies.
Ok Decline