Singapore: The Food Authority of Singapore stated on Friday (October 29) that it is safe to eat biscuits and crackers in moderation.
Consumers should also avoid excessive consumption of foods processed at high temperatures, such as fried, baked and grilled foods.
In addition to its recommendations, SFA also stated that it is aware of news reports about the detection of certain compounds in prepackaged biscuits and crackers: acrylamide, glycidyl fatty acid esters (GE) and 3-MCPD esters.
SFA said the report described these compounds as genotoxic carcinogens, also known as chemicals that can damage DNA and cause cancer.
However, the SFA added that the International Agency for Research on Cancer stated that there is currently no “conclusive proof” that these compounds cause cancer in humans.
“These compounds are naturally formed when food is processed at high temperatures and low moisture,” SFA said.
“The manufacture of biscuits and crackers involves high-temperature food processing and the use of ingredients containing refined fats and oils. Therefore, it is expected that acrylamide, GE and 3-MCPD esters will be detected in the tested biscuits and cracker samples.”
Although it is “impossible” to prevent the occurrence of such compounds in food, the Singapore Food Safety Authority stated that Singapore adopts a “as low as possible” approach to these chemicals, similar to the international food safety standard setting agency.
Although there are currently no international standards setting limits for these three compounds, the Codex Alimentarius Commission (CAC) has passed a code of practice to reduce the content of these substances in foods instead of setting maximum limits.
“This means that manufacturers should minimize the presence of these compounds as much as possible without adversely affecting the food supply chain,” SFA said.
Other countries, such as Australia, New Zealand and the United States, are also close behind.
SFA added that it will continue to learn about the latest scientific developments surrounding these compounds and will continue to monitor these compounds in Singapore’s food supply to protect the health of consumers.
Earlier this month, the Hong Kong Consumer Council reported that carcinogens were found in 60 brands of flour confectionery products, including popular brands such as Oreo and Liz. Biscuits produced in Malaysia by Hup Seng, Jacob’s and Julie’s are also included.
On Thursday, the Director-General of Health of Malaysia stated that although acrylamide and glycidol were found in biscuits at Hup Seng, Jacob’s and Julie’s, the health risks associated with eating them are still low.
