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Acrylamide in Food Workshop 2004
Title: Food Industry Coalition/JIFSAN Workshop. Update: Scientific Issues, Uncertainties, and Research Strategies on Acrylamide in Food Date: April 13-15, 2004 Location: O'Hare Ramada in Chicago, Illinois Background: In October 2002, the food industry in conjunction with the Joint Institute for Food Safety and Applied Nutrition (JIFSAN) convened a workshop to develop conclusions on how efforts of industry, government, and academia can be coordinated to effectively use available resources to address the scientific issues raised by the presence of acrylamide in foods. An invited group of experts identified data gaps in the scientific knowledge underlying the occurrence of acrylamide in a wide variety of foods. The conclusions of the experts included the need for immediate examination of: the mechanisms by which acrylamide is formed, analytical methods of detection/measurement, exposure and bioavailability, risk communication, and toxicological implications. As a result of the workshop, a series of high-priority research projects were identified for development and funding. Goal: The goal of this workshop is to provide a venue for sharing the status and results of research conducted globally on acrylamide in food since 2002. The workshop will focus on science and identify remaining critical data gaps for evaluating the impact of acrylamide in food. Conclusions will include a select number of high priority needs for further consideration and funding by industry and government. Program Outline: The 2-day program will open with a Plenary Session providing the "state-of-the-science" of acrylamide research in the US and Europe since the discovery of acrylamide in food in the spring of 2002. Six Working Groups will meet to identify the remaining critical needs for research in: (a) Mechanisms of Formation and Methods of Mitigation of Acrylamide in Foods, (b) Analytical Methods of Detection, (c) Exposure and Biomarkers, (d) Toxicology and Metabolic Consequences, (e) Risk Communication, and (f) Risk Characterization. The final Workshop document(s) will be available to the public and posted on the JIFSAN website. Announcement: PDF (90 KB) Program Agenda: PDF (111 KB) Attendees: PDF (12 KB) Questions of Working Groups: PDF (181 KB) Ad Hoc Planning Committee's List of High-Priority Data Needs: PDF (128 KB)

Speaker Presentations

An EU Perspective on Acrylamide in Food Martin Slayne, European Commission PDF (61 KB) Acrylamide in Food - Mitigation Hans Lingnert, Swedish Institute for Food and Biotechnology PDF (134 KB) Mitigation Options: The FRI Acrylamide Program Michael W. Pariza, Food Research Institute, University of Wisconsin-Madison PDF (668 KB) The Updated Exposure Assessment for Acrylamide Michael DiNovi, Ph.D. and Donna Howard, Ph.D., FDA/CFSAN PDF (2,569 KB) Characterizing the Risks of Acrylamide in Food George Gray, Harvard Center for Risk Analysis, Harvard School of Public Health PDF (173 KB) Update on FAPAS acrylamide series Laurence Castle, Central Science Laboratory, York (UK) PDF (46 KB) Report on activities carried out by the European Commission's Joint Research Centre Thomas Wenzl and Elke Anklam, Institute for Reference Materials and Measurements (IRMM), Geel, Belgium PDF (248 KB) | Data (MS Excel - 75 KB)

Working Group Final Presentations

  • Group 1: Mechanisms of Formation and Methods of Mitigation - PDF(136 KB)
  • Group 2: Analytical Methodology - PDF(29 KB)
  • Group 3: Exposure and Biomarkers - PDF(58 KB)
  • Group 4: Toxicology and Metabolic Consequences - PDF(86 KB)
  • Group 5: Risk Communication - PDF(34 KB)
  • Group 6: Risk Characterization - PDF(41 KB)

Working Group Summary Reports

  • Group 1: Mechanisms of Formation and Methods of Mitigation - PDF(279 KB)
  • Group 2: Analytical Methodology - PDF(310 KB)
  • Group 3: Exposure and Biomarkers - PDF(184 KB)
  • Group 4: Toxicology and Metabolic Consequences - PDF(126 KB)
  • Group 5: Risk Communication - PDF(186 KB)
  • Group 6: Risk Characterization