Food, health and consumer associations welcomed international discussions this week at the World Health Organisation (WHO) in Geneva following the first ever report that acrylamide - a potentially cancer causing chemical - is likely to be formed in a wide range of foods when they are fried or baked.
Twenty-seven food safety experts gathered to assess current scientific understanding of acrylamide in food and to determine what further research is needed to develop greater knowledge of the issue and discuss the implications for human health.
"We have spent three interesting days discussing a challenging issue," Dr Dietal Harndt told a press conference on Thursday. "We have reviewed all existing data and the new evidence from Sweden in a bid to estimate the risk to consumers. We want to identify the most relevant issues, research that must be initiated and the gaps that need to be filled," he continued.
Eagerly awaited consumer recommendations were not realised as the experts told the press conference that the recommendations were currently being drawn up. But when finalised, it is widely believed that the experts will focus on the need for each individual to have a balanced diet with plenty of fruit and vegetables, instead of pinpointing specific food ranges
"We would urge people to eat a balanced diet and to moderate their consumption," said Harndt.
Food companies no doubt breathed a collective sigh of relief when the experts claimed: "Today we cannot give specific brand advice - at the moment we have no reason to do so."
Steven Wearne, head of chemical contaminants at the UK Food Standards Agency, who played a leading role at the meeting, said in a statement: "This meeting was an important first step in sharing current knowledge of acrylamide.
"Due to the limited nature of existing research, the assembled experts were unable to determine how much human exposure to acrylamide is from the food types already tested by scientists and how much could be from other foods not yet tested, as well as sources such as water, cigarettes, and industrial use."
WHO calls for further research were heard loud and clear. "Only 200 analyses have been completed worldwide. It is clear that further research is needed - we do not have enough information about high temperatures and it is critical to carry out more research," Harndt emphasised.
Wearne clarified this position: "What is important now is to identify what research is required to help us understand the formation of acrylamide, how it might affect people, and what may need to be done as a result of that work."
It appears that the consumer, scientist and food manufacturer must wait a little longer to discover any concrete knowledge about the formation of acrylamide in food and the consequences to human health. In these times when food safety fears are at the forefront of our minds, it is in the interest of all that a global research network on acrylamide be implemented as soon as possible with resulting firm findings quick to follow.