Food Advisory Committee
Contaminants and Natural Toxicants
Subcommittee Meeting

Formation of Acrylamide in Food

**Table of Contents**
Formation of Acrylamide in Food OBJECTIVES What is Known About Acrylamide Formation? Precursors of Acrylamide/Pathways of Formation Acrolein Acrylic Acid Amino Acids Alone Amino Acids + Reducing Sugars (Maillard Reaction and Strecker Degradation) Which Amino Acids Form Acrylamide? Aqueous Model System Studies Which Amino Acids Form Acrylamide? Potato Chip Model System Studies Further Proof of Asparagine as Precursor of Acrylamide: Origin of Nitrogen and Carbons of Acrylamide Mechanisms of Formation: A. Maillard Reaction/Strecker Degradation Mechanisms of Formation: B. Formation from N-Glycosides Speculated Pathway B via Formation of N-Glycosides Formation of Acrylamide from Other Amino Acids + Sugars Which Mechanism(s) Occur in Food?	Which Mechanism(s) Occur in Food? What Factors Affect Acrylamide Formation? What Factors Affect Acrylamide Formation? What Factors Affect Acrylamide Formation? What Factors Affect Acrylamide Formation? Effect of Temperature Effect of Temperature Effect of Temperature Effect of Time Summary of Research Findings What Are the Research Gaps? FDA Action Plan on Acrylamide: Formation CFSAN Exploratory Survey of Acrylamide Levels in U.S. Foods FDA Action Plan on Acrylamide: Formation Research on Acrylamide Worldwide Next Step