FAO/WHO Seminar on Acrylamide in Food, Arusha, 16 March 2003 EU Commission Perspective on Acrylamide in Food
OVERVIEW
EU Commission Consultations
Meeting October 2002 EU Member States + stakeholder groups
Initiatives
Research workshop 28 March 2003
Database on EU Research Activities
Summary of database entries
Area 1. Levels of acrylamide in foods
Area 2. Dietary exposure
Area 3. Ways to reduce levels
Area 4. Mechanisms of formation
Area 5. Bioavailability
Area 6. Toxicology/ carcinogenicity
Area 7. Biomarkers
Area 8. Epidemiology
Area 9. Methods of analysis
Area 10. International activities
Summary
What next?
Risk Management Options?
ACKNOWLEDGEMENTS
Email: Martin.Slayne@cec.eu.int
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