Acrylamide in Food
COUNCIL FORFOR AGRICULTURALAGRICULTURAL SCIENCE SCIENCE AND AND TECHNOLOGY—1 TECHNOLOGY NUMBER 32 JUNE 2006 ACRYLAMIDE IN FOOD TASK FORCE MEMBERS: David Lineback, Co- chair, Joint Institute for Food Safety and Applied INTRODUCTION Nutrition, University of Maryland, College Park; studies or from human expo- In April 2002, researchers Michael W. Pariza, Cochair, Food Research sure in the workplace. Before at the Swedish National Food the Swedish study, no data Institute, University of Wisconsin, Madison; Administration and Stockholm were available on the effects of University, using a new analyti- James Coughlin, Coughlin & Associates, La- acrylamide at the low concen- cal procedure, announced they guna Niguel, California; Catherine Davies, trations observed in food (i.e., had discovered the presence of Department of Animal and Food Sciences, Uni- in the microgram (µg)/kilo- acrylamide in foods prepared versity of Delaware, Newark; Beate Kettlitz,* gram (kg) [parts per billion by heating (frying, baking) at BEUC, the European Consumers’ Organization, (ppb)] range). temperatures above 120°C So acrylamide is not new, Brussels, Belgium; Lauren Posnick Robin, (Swedish 2002; Tareke et al. but its presence in food is 2002). Identification of Center for Food Safety and Applied Nutrition, newly discovered. Increased acrylamide in these foods, U.S. Food and Drug Administration, College concern about the effect of which include french fries, po- Park, Maryland; David Schmidt, International acrylamide on human health tato chips (crisps), cookies (bis-
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