AGFD 35 |
| Barbara J. Petersen, Exponent, Inc, 1730 Rhode Island Avenue, NW Suite 1100, Washington, DC 20036 |
| Acrylamide has been found in a broad range of foods at a broad range of levels. The publicly available data will be summarized along with the newest information regarding the impact of potential control measures. Proposals for control include reducing temperature, changing the markers of “doneness” as well as changes to the foods themselves. The differences in exposures among those who are eating primarily at home versus restauruants and institutions will be presented as well as differences in levels in foods prepared in different countries or by different technologies. The exposures will be evaluated in the context of current information regarding the toxicity of acrylamide. To date virtually all of the foods associated with acrylamide contribute important nutrients (calories, vitamins, minerals, proteins) to the diet. The impact of proposed control measures of nutrition will be presented. |
|
Chemistry and Safety of Acrylamide in Food
8:50 AM-12:10 PM, Monday, March 29, 2004 Hilton -- Pacific Ballroom A, Oral
Division of Agricultural & Food Chemistry |