Acrylamide in Food
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
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June 28, 2006
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
The scientific evidence does not support restrictions in the consumption of salted, smoked, or nitrite-preserved foods by the U.S. population. Chair: Michael W. Pariza, Food
CAST, through its network of experts, assembles, interprets, and communicates credible, balanced, science-based information to policymakers, the media, the private sector, and the public.
CAST, through its network of experts, assembles, interprets, and communicates credible, balanced, science-based information to policymakers, the media, the private sector, and the public.
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