Chemical Substances
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Frequently Asked Questions
Batch 5 Final Screening Assessment Report
1. What does today's information mean?
The final screening assessments conclude that two substances assessed in Batch 5 (acrylamide and TCEP) pose a risk to human health as defined under the Canadian Environmental Protection Act (CEPA), 1999. The Government of Canada has also released its proposed risk management approach for these two substances for a 60-day public consultation period.
Current information indicates that the remaining 17 substances are not of concern to human health or the environment. One of these substances (Disperse Orange 5) is no longer in use in Canada, and the other (Chloroacetamide) has only pesticidal uses that will be discontinued later this year. The Government of Canada is proposing to implement a Significant New Activity control (SNAc) for Disperse Orange 5 and for non-pesticidal use of Chloroacetamide. This provision will require that the Government be notified of any new use of these substances and that human health and environmental assessments be completed before the substances can be used.
2. What happens next?
The Government's conclusions are final. Stakeholders have 60 days to provide comment on the proposed risk management approaches. The Government will consider information received during the public comment period in the development of its risk management approach for acrylamide and TCEP.
3. Why did the Government revise its decision on 17 of the Challenge substances to find that they do not pose a risk to human health or the environment?
New information was received during the Challenge that demonstrates that exposure to these 17 substances is very low and that, at current levels, these substances are not harmful to human health or the environment.
4. How does acrylamide form in foods?
Acrylamide was first confirmed to be found in food by the 
Swedish National Food Authority in 2002. Following its discovery, Health Canada scientists were among the first to demonstrate how acrylamide forms in certain heat-processed foods and has been working to address acrylamide formation in food. Most acrylamide in food is formed when a natural amino acid called asparagine reacts with certain naturally-occurring sugars such as glucose. This only happens when the temperature during cooking is sufficiently high, a temperature which varies depending on the properties of the products and the method of cooking. Acrylamide is not intentionally added to food.
The highest concentrations of acrylamide found in foods in Canada have been detected in potato chips and French fries. Acrylamide has also been found in breakfast cereals, pastries and cookies, breads, rolls and toast, cocoa products, coffee and coffee substitutes, but at levels considerably lower than those found in potato chips and French fries.
5. If acrylamide is harmful to human health and is found in food such as French fries and potato chips, should Canadians be eating these foods?
Health Canada's advice is to limit foods that are high in fat (such as potato chips and French fries), sugar or salt, and follow a healthy eating pattern including a variety of foods from the four food groups, as laid out in Eating Well with Canada's Food Guide and Eating Well with Canada's Food Guide - First Nations, Inuit and Metis. However, occasional consumption of these products is not likely to be a health concern.
There are some simple measures that you can take to reduce your exposure to acrylamide from food sources. Further information on these measures can be found on Health Canada's website at http://www.hc-sc.gc.ca/fn-an/securit/chem-chim/food-aliment/acrylamide/acrylamide_rec-eng.php
6. What is Health Canada doing about acrylamide in food?
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) determined that the estimated intake of acrylamide from certain foods may be a human health concern. Therefore, the Committee called for strategies to reduce exposure to acrylamide. Health Canada scientists participated in the JECFA evaluation and concur with its recommendations.
While further research on the human health effects of dietary exposure to acrylamide is needed before the risks are fully understood, Health Canada is acting on JECFA's recommendation to reduce exposure to foodborne acrylamide.
At the time of the release of the draft screen assessment report for Batch 5 chemicals, Health Canada also updated its risk management measures to limit Canadians' exposure to acrylamide from food sources. These measures were last updated in 2005. This updated risk management approach consists of a three-prong strategy:
- First, the department will press the food industry to develop and implement acrylamide reduction strategies for use by food processors and the food service industry. This includes developing best practices, monitoring reduction efforts, and adopting new techniques to reduce acrylamide formation.
- Second, the department will regularly update and re-issue its consumption advice to consumers on how they can reduce their exposure to acrylamide in foods. This includes recommendations around cooking techniques as well as specific foods to consume less often. This advice will be updated as new information becomes available.
- Finally, Health Canada will coordinate its risk management efforts for acrylamide in food with key international food regulatory partners. Where required, Health Canada will support targeted toxicology research to better understand possible chronic effects of acrylamide in food.
Health Canada is planning to review its exposure assessment using more up-to-date data resulting from its Acrylamide Monitoring Program (http://www.hc-sc.gc.ca/fn-an/securit/chem-chim/food-aliment/acrylamide/monitoring-prog-surveillance-eng.php.). This will allow for a more accurate estimate of Canadians' exposure to acrylamide through food sources.
7. Why isn't the Government of Canada implementing a future use notification for acrylamide?
In the previously-released Risk Management Scope document on acrylamide, the Government of Canada proposed to investigate the need for a notification for new industrial uses of acrylamide. Upon further investigation, Health Canada believes that the risk management measures that are being proposed for acrylamide are sufficient to manage the human exposure and that a future use notification is not necessary.
Since 2005, Health Canada has had a risk management strategy aimed at minimizing Canadians' exposure to acrylamide through food.
This approach has included pressing the food industry to develop and implement acrylamide reduction strategies for use by food processors and the food service industry, regularly updating and distributing consumption advice, and coordinating risk management efforts for acrylamide in food with key international food regulatory partners.
At this time, Health Canada is proposing a number of additional risk management measures for acrylamide, including:
- Recommending that acrylamide be added to Schedule 1 of the Canadian Environmental Protection Act, 1999 (CEPA 1999). This substance will be managed using a lifecycle approach, to prevent or minimize negative health impacts to Canadians.
- Proposing to add acrylamide to Health Canada's Cosmetic Ingredient Hotlist. The Hotlist is linked to the Food and Drugs Act's prohibition of substances in cosmetics that may cause injury.
- Proposing to add acrylamide to the Environmental Emergencies Regulations of CEPA 1999, due to its high-volume use.
8. What can Canadians do to reduce exposure to TCEP?
Old furniture may contain foam with TCEP; therefore parents should not allow their children to suck or mouth furniture.
9. What type of risk management approach is the Government proposing for TCEP?
The Government of Canada is recommending a prohibition relating to the presence of TCEP in products and materials. Additional engagement with stakeholders, including the 60-day comment period, will help determine the extent of the prohibition required to most effectively minimize exposure to Canadians.
Options for the prohibition could include a general ban on the chemical TCEP or a more targeted ban affecting certain products or materials.
