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Introduction to frame the debate including summary of WHO consultation/FDA/workshop, etc. |
T. C. TROXELL, Center for Food Safety & Applied Nutrition, U.S. Food & Drug Administration, Office of Plant & Dairy Foods & Beverages, 5100 Paint Branch Pkwy., HFS-300, College Park, MD 20740-3835 Acrylamide has been approved as an indirect food additive for many years; its presence due to formation in food was only confirmed in early 2002. Since that time, regulatory and health authorities throughout the world have rapidly established analytical methods, conducted preliminary assessments and undertaken research to understand mechanisms for controlling the levels in foods. The WHO convened an international conference to review the extensive database on the toxicology of acrylamide and to evaluate the potential consequence in food. FDA convened a workshop to present its findings and participated in the JIFSAN acrylamide workshop to establish research priorities and has worked with JIFSAN/WHO and other authorities to ensure ready access to key information through the acrylamide clearinghouse. FDA has conducted extensive analyses of acrylamide in foods in the American food supply. The status of those analyses and ongoing research will be presented in order to provide a framework for the day’s discussions.
Session 31, Acrylamide in food(s): Chemistry, toxicology, and regulations (Part 1)
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