Acrylamide In Food

CAST papers are the foundation of CAST’s science communication work. Developed by expert-led task forces, these peer-reviewed publications translate agricultural science into trusted insights that inform policy, guide public understanding, and fuel CAST programs, dialogues, and educational initiatives.

Search Publications

June 28, 2006
Issue Paper

DOI: https://doi.org/10.62300/4y0z6483

Task Force Chairs

David Lineback

Joint Institute for Food Safety and Applied Nutrition, University of Maryland, College Park

Michael W. Pariza

Food Research Institute, University of Wisconsin, Madison

Authors

James Coughlin

Coughlin & Associates, Laguna Niguel, California

Catherine Davies

Department of Animal and Food Sciences, University of Delaware, Newark

Beate Kettlitz

BEUC, the European Consumers’ Organization, Brussels, Belgium

Lauren Posnick Robin

Center for Food Safety and Applied Nutrition, U.S. Food and Drug Administration, College Park, Maryland

David Schmidt

International Food Information Council, Washington, D.C.

Joseph Scimeca

Cargill, Inc., Wayzata, Minnesota

Richard Stadler

Nestle Product Technology Center Orbe, Orbe, Switzerland

Abstract

As an industrial chemical, acrylamide has been studied extensively for more than 40 years, resulting in a broad base of scientific knowledge covering various toxicological endpoints, metabolism, kinetics, mode of action, and health effects in animals. Very little scientific evidence is available in humans, particularly with respect to food. This paper covers research concerning the occurrence of acrylamide in food, including formation and detection; methods of mitigation and reduction; dietary exposure; toxicology and epidemiology; and the elements of accurate, effective risk communications.

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