The U.S. Food and Drug Administration is issuing guidance to the food industry on how to reduce levels of acrylamide - a chemical that forms in foods cooked at high heat, such as french fries and potato chips.
Mar 16, 2016
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Following a comprehensive review, EFSA has published its scientific opinion on acrylamide in food. Experts from EFSA's Panel on Contaminants in the Food Chain (CONTAM) have reconfirmed previous evaluations that acrylamide ...
Jun 4, 2015
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EFSA has confirmed previous evaluations that, based on animal studies, acrylamide in food potentially increases the risk of developing cancer for consumers in all age groups. Acrylamide in food is produced by the same chemical ...
Jul 2, 2014
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Low levels of acrylamide in maternal blood give better foetal growth according to two recent studies from the Norwegian Mother and Child Cohort Study (MoBa). Most acrylamide intake comes from heat-treated food but it can ...
Dec 20, 2012
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