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

Formation, Occurrence and Strategies to Address Acrylamide in Food

February 24-25, 2003

[Transcript of Dr. Brown's remarks]

Begin Presentation

Author: Dr. Robert Brown

Table of Contents
  1. Formation, Occurrence and Strategies to Address Acrylamide in Food
  2. Possible mechanism for formation of acrylamide from asparagine
  3. Possible mechanism for formation of acrylamide from asparagine
  4. Insights
  5. Summary of Acrylamide Values in Food
  6. Calories and Nutrient Intake
  7. Insights
  8. Dealing With The Acrylamide Issue
  9. Dealing With The Acrylamide Issue - Remove Reactants
  10. Summary table of results - CSL
  11. Asparagine in Various Crops
  12. Surface Plot of AA/Substrate Relationship
  13. Insights
  14. Dealing With The Acrylamide Issue - Disrupt Reaction
  15. Summary table of results - CSL
  1. Effect of Temperature on AA Formation
  2. AA Formation at 15 Minutes as a function of Temperature
  3. Insights
  4. Effect of pH on Acrylamide Formation
  5. Prevent Asparagine and Glucose Reaction
  6. Kinetic model (Wedzicha & Mottram)
  7. Dealing With The Acrylamide Issue - Remove Acrylamide after formation
  8. Remove After Formation
  9. Dealing With The Acrylamide Issue - Toxicology
  10. Relative Exposure to Acrylamide in U.S. Food
  11. Relative Exposure - All Potato Products Zero
  12. Food For Thought
  13. Feasibility Analysis
  14. Final Thoughts


Presentations at Acrylamide Food Advisory Committee Meeting

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Acrylamide in Foods
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