Food safety

Health implications of acrylamide in food

Report of a joint FAO/WHO consultation

Share

Authors:
WHO/FAO

Publication details

Editors: World Health Organization
Publication date: 2002
Languages: English, French

Downloads

Overview

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 following main conclusions were reached:

  • Methods of analysis for acrylamide
  • Formation and fate of acrylamide in food
  • Exposure assessment
  • Non-cancer toxicology
  • Genotoxicity
  • Carcinogenicity
  • Need for further information and provision of interim advice and sensitive life stages; and