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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 PDF List of Participants and Observers George Gray and David Ropeik PDF