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Health risk from eating Malaysian biscuits, crackers is low: health DG
[Image: biscuits_crackers_confectionery_baking-pixabay.jpg]

KUALA LUMPUR – The health risk from consumption of all three popular biscuit and cracker brands in the country is low, said Health Director-General Tan Sri Dr Noor Hisham Abdullah today.

In a statement today, Dr Noor Hisham said the call was based on the risk assessment conducted by the Health Ministry on the content of acrylamide and glycidol in the said products from Hup Seng, Jacobs, and Julie’s, which are manufactured in the country.

“The monitoring conducted by the ministry through its Food Safety and Quality Division since 2015 found that the average level of acrylamide was 246 μg/kg (microgramme per kilogramme) which was below the benchmark level set by the European Union Commission regulations, which was 350 μg/kg.

“The division also conducted a risk assessment on the acrylamide and glycidol in the products and the health risk from both substances through the consumption of biscuits is low,” he added.

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