U. S. Department of Health and Human Services
U. S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
Office of Plant & Dairy Foods & Beverages
February 24-25, 2003


Food Advisory Committee Meeting:
Acrylamide

Implications of the Current State of Scientific Knowledge

February 24-25, 2003

[Transcript of Dr. Acheson's remarks]

Begin Presentation

Author: Dr. David Acheson

Table of Contents
  1. Implications of the Current State of Scientific Knowledge
  2. Overview
  3. Overall Goal
  4. Consumers may have questions
  5. Current consumer message
  6. Current areas of scientific interest
  7. Implications
  8. Exposure assessment
  9. Exposure assessment
  10. Understanding the risk from acrylamide in food to human health is a key need.
  1. Evidence to indicate that the known levels of exposure to acrylamide in food are harmful to health.
  2. Human epidemiological studies
  3. Human epidemiological study [British Journal of Cancer 2003; 88: 84-89]
  4. Human epidemiological study [British Journal of Cancer 2003; 88: 84-89]
  5. Human epidemiological study [British Journal of Cancer 2003; 88: 84-89]
  6. Human epidemiological study [British Journal of Cancer 2003; 88: 84-89]
  7. Current Implications
  8. Risk Management
  9. Consumer advice - follow dietary guidelines
  10. Toward the future


Presentations at Acrylamide Food Advisory Committee Meeting

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Acrylamide in Foods
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