31-5 |
Acrylamide toxicology: Data, data gaps, and perspective |
R. A. CANADY, Center for Food Science & Applied Nutrition, U.S. Food & Drug Administration, Office of Plant & Dairy Foods & Beverages, 5100 Paint Branch Pkwy., HFS-308, College Park, MD 20740-3835 Acrylamide is synthesized and used as a precursor in producing polyacrylamide. Polyacrylamide (with some residual acrylamide) is used in a wide range of industrial processes and products. As a result, extensive toxicological testing has been conducted. Daily food-acrylamide exposures are substantially lower than those to which workers were exposed in the few epidemiology studies available and that have been used to study the effects of acrylamide in animals. However, substantial data gaps exist including the effects of cumulative exposures and interaction with life stage for neurological effects, relevance of germ cell mutation findings at high doses in animals, and mode of action for cancer. The available database will be summarized and placed in the context of likely human exposures. Data gathering efforts will be reviewed.
Session 31, Acrylamide in food(s): Chemistry, toxicology, and regulations (Part 1)
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