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
PPT Slide
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
PPT Slide
PPT Slide
PPT Slide
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
PPT Slide
Effect of pH on Acrylamide formation
Prevent asparagine and glucose reaction
Acrylamide Precursors – Where to Intervene
Asparaginase reduces Acrylamide in Cooked Potato Products
PPT Slide
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
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Author: Barbara Petersen
Email: bpetersen@exponent.com
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