丙烯酰胺是部分食品經(jīng)高溫加工形成的一種化學(xué)物質(zhì)，尤其是高碳水化合物低蛋白的植物性食品。動(dòng)物實(shí)驗(yàn)發(fā)現(xiàn)，丙烯酰胺存在致癌性。另外，加拿大衛(wèi)生部評(píng)估發(fā)現(xiàn)，日常飲食中的丙烯酰胺對(duì)人體健康構(gòu)成威脅。
數(shù)據(jù)資料顯示，在2009年至2014年間，餅干中的丙烯酰胺含量并未明顯降低。之后，加拿大衛(wèi)生部將針對(duì)谷物早餐、薯片、餅干（包括嬰兒餅干、薄餅）以及餅干碎片、蔬菜碎片等高丙烯酰胺風(fēng)險(xiǎn)的食物繼續(xù)進(jìn)行數(shù)據(jù)收集，并將根據(jù)收集結(jié)果采取一定的措施以降低食品中丙烯酰胺含量。
部分原文報(bào)道如下：
Acrylamide is a chemical that can form in certain foods, particularly plant-based foods that are rich in carbohydrates and low in protein, during processing or cooking at high temperatures. Acrylamide has been demonstrated to cause cancer in experimental animals. In addition, Health Canada's Revised Exposure Assessment of Acrylamide in Food concluded that dietary exposure to acrylamide represents a potential human health concern which aligns with the opinion of other international food safety organizations.
The 2009 assessment of acrylamide conducted under the Government of Canada's Chemicals Management Plan （CMP） - Batch 5 concluded that acrylamide may be entering the environment under conditions that constitute or may constitute a danger to human health and that steps should be taken to ensure that Canadians' dietary exposure to acrylamide is kept as low as possible.
原文鏈接：http://www.hc-sc.gc.ca/fn-an/consult/2013-acrylamide/comments-acrylamide-commentaires-2017-eng.php
