CONTENTS -- EXECUTIVE SUMMARY -- 1. BACKGROUND -- 2. OBJECTIVES OF THE CONSULTATION -- 3. METHODS OF ANALYSIS -- 4. FORMATION AND FATE OF ACRYLAMIDE IN FOOD -- 5. DIETARY EXPOSURE -- 6. ABSORPTION, METABOLISM, DISTRIBUTION AND EXCRETION -- 7. NON-CANCER TOXICITY -- 8. CARCINOGENICITY (INCLUDING GENOTOXICITY AND MECHANISMS OF CARCINOGENICITY) -- 9. CONCLUSIONS AND RECOMMENDATIONS -- ANNEX 1 LIST OF PARTICIPANTS -- ANNEX 2 AGENDA -- ANNEX 3 LIST OF MAJOR DOCUMENTS USED BY THE CONSULTATION -- ANNEX 4 ABBREVIATIONS
Summary
The FAO/WHO Consultation on Health Implications of Acrylamide in Food has undertaken a preliminary evaluation of new and existing data and research on acrylamide. The Consultation provided a range of recommendations for further information and new studies to better understand the risk to human health posed by acrylamide in food. The Consultation also provided some advice to minimize whatever risk exists, including avoiding excessive cooking of food, choosing healthy eating, investigating possibilities for reducing levels of acrylamide in food, and establishing an international network on acryl
