PROCEEDINGS
2002 Acrylamide in Food Workshop: Scientific Issues Uncertainties, and Research Strategies
Date: October 28-30, 2002
Location: O'Hare Ramada Plaza Hotel, Rosemont, Illinois
In April 2002, Sweden’s National Food Administration announced, at a press conference, the finding of a wide range of amounts (less than 30 ppb to approximately 2,300 ppb) of acrylamide in a select sample of foods. According to scientists at Stockholm University, acrylamide appeared to be formed during the heating (preparation) of several different foods. It had not previously been identified in foods at the levels reported. These findings were released prior to publication in order to alert the world that acrylamide could be an issue in food products.
Title: PDF
Introduction: PDF
Questions Addressed to Working Group: PDF
Opening Presentations
An Update on Acrylamide in Food
James Coughlin, Ph.D.
PDF
Working Group 1
Mechanisms of Formation of Acrylamide in Food
Background: PDF
Summary Report: PDF
Aspargine in Foods
Download the document: PDF
Chemical Basis for Biological Effects of Acrylamide
Mendel Friedman, Western Regional Research Center Agricultural Research Service
PDF
Suggested Mechanism for the Formation of Acrylamide in Foods
Don Mottram, University of Reading; Bronek Wedzicha University of Leeds
PDF
Mechanism(s) of Formation of Acrylamide in Foods
Stadler
PDF
Working Group 2
Analytical Methods
Background: PDF
Summary Report: PDF
Working Group 3
Exposure and Biomarkers
Background: PDF
Summary Report: PDF
Working Group 4
Toxicology and Metabolic Consequences
Background: PDF
Priority Research Needs: PDF
Working Group 5
Risk Communication
Risk Communication Final Paper
Download document: PDF
Communicating About Risk
George Gray and David Ropeik
Priority Research Needs Identified by the Working Groups
George Gray and David Ropeik
PDF
Planning Committee's List of Short-Term Action Items
George Gray and David Ropeik
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List of Participants and Observers
George Gray and David Ropeik
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