Food safety

Health implications of acrylamide in food

Report of a joint FAO/WHO consultatio

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Authors:
FAO/WHO

Publication details

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

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Overview

The report provides a range of recommendations for further information and new studies to better understand the risk to human health posed by acrylamide in food. It also provides 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 acrylamide in food.