Carcinogenic and-or genotoxic risks in food; process related contaminants

The Scientific Committee started a self tasking study on carcinogenic and/or genotoxic risks 
in food. In a first advice (Sci Com Advice 26-2008), the issue was introduced and an overview 
of relevant carcinogenic and/or genotoxic contaminants in food was presented. This second 
advice focuses on the group of “process contaminants”, i.e. undesired chemical substances 
that are formed during food processing processes, such as heating, fermentation, storage. 
The dietary exposure to these contaminants (in particular of the Belgian population) and the 
coupled risk, as well as the gaps in the current knowledge are considered. Other aspects, 
such as occurrence and formation, toxicity, mitigation, etc. are briefly discussed in the annexe 
of this advice by means of scientific flash cards. 
Based on the available information following relative ranking is proposed: 
- First priority: acrylamide, furan, 3-chloropropanediol (3-MCPD) and the 3-MCPD and 
glycidol esters; 
- Second priority: benzene, 1,3-dichloropropanol (1,3-DCP), N-nitrosamines (NDMA), 
polyaromatic hydrocarbons (PAHs); 
- Third priority: heterocyclic aromatic amines, ethyl carbamate, formaldehyde, semicarbazide, 
nitro-PAHs. 
The proposed ranking concerns only the presence of these contaminants in food. However, 
there might be different, and sometimes more important exposure pathways for the 
considered contaminants. In addition, it is noted that besides the carcinogenic and/or 
genotoxic effects, other potentially harmful properties of these contaminants could be relevant 
(e.g. endocrine disrupting properties).