Acrylamide: Formation, Exposure, Possible Reduction Strategies

10/04/03


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Table of Contents

Acrylamide: Formation, Exposure, Possible Reduction Strategies

Workshop: Acrylamide in Food: Scientific uncertainties, issues and research strategies (Oct 2002)

Acrylamide (AA) in Food: Scientific uncertainties, issues and Research strategies: Working Groups

Research priorities

Exposure to Acrylamide: Preliminary estimates

Initial international estimates of mean exposure

Swiss duplicate diet study

US FDA conducted multiple analyses

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Factors applied to food Acrylamide concentration

US FDA estimates of intake

Acrylamide Intake Distribution CSFII 1994-96, 1998; 2+ Population

Contribution by food category (for FDA-Tested Foods)

Contribution by food category (for FDA-Tested Foods (continued)

What-If Scenarios

What-If Scenarios CSFII, 1994-96, 98, 2+ Population

Calories and nutrient intake

Summary of FDA intake assessments

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Conclusions from initial research reports

Impact of Potato variety on AA Levels (from D. Mottram, U. Reading)

Asparagine in various crops

Impact of browning on AA levels (from D. Mottram, U. Reading)

Effect of temperature on AA formation

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Effect of pH on Acrylamide formation

Prevent asparagine and glucose reaction

Acrylamide Precursors Where to Intervene

Asparaginase reduces Acrylamide in Cooked Potato Products

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Impact of treating with Asparaginase

Remove after formation overview of some preliminary research

Insight and recommendations for Next Steps

Feasibility of reducing levels

Concluding remarks

Concluding remarks (continued)

Additional information

Author: Barbara Petersen

Email: bpetersen@exponent.com

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