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. IP32, June 2006, 16 pp., Available free online and in print (fee for shipping/handling).
James R. Coughlin
Lauren Posnick Robin
Lilianne Abramsson Zetterberg
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