Acrylamide in Food


Task Force Co-chair

David Lineback
Michael Pariza

Task Force Author(s)

James R. Coughlin
Catherine Davies
Beate Kettlitz
Lauren Posnick Robin
David Schmidt
Joe Scimeca
Richard Stadler

Task Force Reviewers

Lilianne Abramsson Zetterberg
Joseph Borzelleca
Henry Kim
Steve Saunders

Task Force Board Liaison

Suzanne Hendrich
Issue Papers
Free (Members)
Free (Non-Members)
PDF Download:
Free (Members)
Free (Non-Members)

As an industrial chemical, acrylamide has been studied extensively for more than 40 years, resulting in a broad base of scientific knowledge covering various toxicological endpoints, metabolism, kinetics, mode of action, and health effects in animals. Very little scientific evidence is available in humans, particularly with respect to food.This paper covers research concerning the occurrence of acrylamide in food, including formation and detection; methods of mitigation and reduction; dietary exposure; toxicology and epidemiology; and the elements of accurate, effective risk communications. Cochairs:David Lineback, University of Maryland, College Park, and Michael Pariza, University of Wisconsin, Madison.IP 32, June 2006, 16 pp., FREE. Available online ( AND in print (515-292-2125; fee for shipping/handling).


Cart Icon