食品伙伴网讯 据澳新食品标准局（FSANZ）消息，5月1日澳新食品标准局发布最新澳大利亚总膳食研究，针对的是澳大利亚消费者丙烯酰胺和铝的膳食暴露。
澳新食品标准局称，澳大利亚食品饮料中的丙烯酰胺量低于国际测定值，目前FSANZ正同行业一起研究降低丙烯酰胺量的方法，例如使用酶降低含量；另外大部分澳大利亚国民铝的膳食暴露量低于国际限量。
部分原文报道如下：
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.
原文链接：<http://www.foodstandards.gov.au/media/Pages/Latest-Australian-Total-Diet-Study-released.aspx>
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