澳新食品標(biāo)準(zhǔn)局發(fā)布消費者總膳食研究

　　食品伙伴網(wǎng)訊  據(jù)澳新食品標(biāo)準(zhǔn)局（FSANZ）消息，5月1日澳新食品標(biāo)準(zhǔn)局發(fā)布最新澳大利亞總膳食研究，針對的是澳大利亞消費者丙烯酰胺和鋁的膳食暴露。

　　澳新食品標(biāo)準(zhǔn)局稱，澳大利亞食品飲料中的丙烯酰胺量低于國際測定值，目前FSANZ正同行業(yè)一起研究降低丙烯酰胺量的方法，例如使用酶降低含量；另外大部分澳大利亞國民鋁的膳食暴露量低于國際限量。

　　部分原文報道如下：

　　Food Standards Australia New Zealand （FSANZ） today released the first phase of the 24th Australian Total Diet Study （ATDS） which looked at Australian consumers' dietary exposure to acrylamide and aluminium.

　　FSANZ Chief Executive Officer Steve McCutcheon said levels of acrylamide in Australian foods and beverages were generally comparable, or lower than those observed internationally.

　　“However, the estimated dietary exposure remains in the range considered to be of possible human health concern by international expert committees,” Mr McCutcheon said.

　　“FSANZ is working with industry to look at ways to reduce acrylamide levels in food, such as encouraging industry to use enzymes that reduce acrylamide formation.”

　　Acrylamide forms naturally in carbohydrate-rich foods during high temperature cooking, such as baking, frying and grilling. It can also occur through food processing methods used to enhance flavour and colour in snack foods such as potato crisps.

　　原文鏈接：<http://www.foodstandards.gov.au/media/Pages/Latest-Australian-Total-Diet-Study-released.aspx>