Alexandria, Va. - The Snack Food Association (SFA) issued the following statement commenting on the new research published today in Nature showing how acrylamide can be created by a combination of heat, amino acids and reducing sugars.
“Today’s international findings confirm information presented at the U.S. Food and Drug Administration’s public hearing on Monday that acrylamide is believed to be produced by a combination of high heat, amino acids and reducing sugars in a wide variety of food products. While this information is helpful, it does not help us understand the most important questions about what happens to the material once consumed. Simply put, we need to know how the body metabolizes acrylamide. In the meantime, the basic dietary recommendation of the American Dietetic Association – to eat a moderate amount of a wide variety of foods – is the best course of action, ” said Jim McCarthy, President and CEO of SFA.
The Snack Food Association is an international trade association of more than 700 member companies that represent snack manufacturers and suppliers to the snack industry. Snacks produced and sold by SFA members include potato chips, tortilla chips, corn chips, pretzels, popcorn, crackers, extruded snacks, meat snacks, pork rinds, snack nuts, party mix and other snacks.