据加拿大卫生部消息，3月8日加拿大卫生部公布2013-2014年间关于降低食品中丙烯酰胺方案的征求意见结果。
丙烯酰胺是部分食品经高温加工形成的一种化学物质，尤其是高碳水化合物低蛋白的植物性食品。动物实验发现，丙烯酰胺存在致癌性。另外，加拿大卫生部评估发现，日常饮食中的丙烯酰胺对人体健康构成威胁。
数据资料显示，在2009年至2014年间，饼干中的丙烯酰胺含量并未明显降低。之后，加拿大卫生部将针对谷物早餐、薯片、饼干（包括婴儿饼干、薄饼）以及饼干碎片、蔬菜碎片等高丙烯酰胺风险的食物继续进行数据收集，并将根据收集结果采取一定的措施以降低食品中丙烯酰胺含量。
部分原文报道如下：
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.
原文链接：http://www.hc-sc.gc.ca/fn-an/consult/2013-acrylamide/comments-acrylamide-commentaires-2017-eng.php
日期：2017-03-13
