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| | IFST: Acrylamide Information and News |
 | | A FAO/WHO seminar on acrylamide in food was held during the 35th CCFAC meeting to investigate the current state of research efforts on acrylamide, the agenda of this seminar is available at www.fao.org/es/ESN/Jecfa/acrylamide_en.stm. | | | FDA will continue to investigate how acrylamide is formed in food, seek to identify ways to reduce acrylamide levels, and study the human health risk of consuming acrylamide in foods. | | | The purpose of the expert consultation hosted by the WHO was to assess current scientific understanding of acrylamide in food and to determine what further research is needed to develop greater knowledge of the issue and discuss the implications for human health. |
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http://www.ifst.org/acrylmd.htm
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| | Acrylamide (PIM 652) |
| | Physical examination was notable for bluish-red discoloration and profuse sweating of all extremities and evidence of a peripheral neuropathy (decreased temperature sensation, light touch, joint position sense and vibration and absent tendon reflexes of the lower limb). | | | There is no specific therapy for acrylamide dermatitis, encephalopathy or peripheral neuropathy other than removal from further exposure. | | | Epidemiologic studies of workers exposed to acrylamide have failed to demonstrate any relation between exposure to acrylamide and either overall incidence of malignancy or incidence of specific cancers (Sobel et al., 1986; Collins et al., 1989). |
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http://www.inchem.org/documents/pims/chemical/pim652.htm
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| | Acrylamide (EHC 49, 1985) |
| | Another potential source is the release of acrylamide monomer residues from polyacrylamide flocculents used in processes such as sludge or conditioning of oil tailings and clarification of waste and drinking-waters. | | | The fate of acrylamide monomer in waterworks sludge conditioning (using the polymer) was investigated by Croll et al. | | | Regardless of species, nearly all studies on acrylamide intoxication involve manifestations of various degrees of neurotoxicity; however, it must be emphasized that polyacrylamide itself is not neurotoxic. |
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http://www.inchem.org/documents/ehc/ehc/ehc49.htm
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| | Acrylamide |
| | Previous concerns about acrylamide were a result of known human exposure in drinking water and in certain occupations. | | | In making these assessments it is assumed that man and rat have the same sensitivity for cancer induction by acrylamide. | | | The International Agency for Research on Cancer (IARC) has classified acrylamide as a "probably carcinogenic to humans" (Group 2A). |
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http://www.ccc.govt.nz/Health/AcrylamideandFood.asp
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| | Acrylamide - Wikipedia, the free encyclopedia |
| | There is as yet no consensus among the scientific and medical community as to the dangers of acrylamide in food; this topic is still being actively researched and investigated by government bodies in several different countries. | | | It has been suggested that environmental pathways, such as the breakdown of the herbicide glyphosate (Roundup), are sources too. | | | Report about acrylamide in food and cancer risks |
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http://en.wikipedia.org/wiki/Acrylamide
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| | EPA - Air Toxics Website - Acrylamide |
| | No information was located regarding the measurement of personal exposure to acrylamide. | | | EPA has classified acrylamide as a Group B2, probable human carcinogen. |
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http://www.epa.gov/ttn/atw/hlthef/acrylami.html
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| | CBC Marketplace: Acrylamide |
| | Finally in September, Health Canada posted a backgrounder on acrylamide on its website, saying acrylamide causes cancer in lab animals but there's no evidence of a cancer link in humans. | | | The studies did not prove a cancer risk — but both the World Health Organization and the European Commission say these studies are not comparable to a lifetime of eating acrylamide. | | | It turns out the Canadian government has a pretty good idea how much acrylamide is in some of our foods. |
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http://www.cbc.ca/consumers/market/files/health/acrylamide
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| | Acrylamide Events&Activities |
| | Event Info: The aim of the workshop was to stimulate an exchange of ideas and findings on acrylamide, to enhance the current understanding of the mechanisms of formation and facilitate an effective and sustainable means of reducing levels of acrylamide in foods. | | | Event Info: Chicago, Illinois: The goal of this workshop is to provide a venue for sharing the status and results of research conducted globally on acrylamide in food since 2002. | | | Event Info: College Park, MD: This public meeting will address the activities of the FDA regarding acrylamide in foods, including a discussion of FDA's draft action plan on acrylamide. |
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http://www.acrylamide-food.org/events.htm
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| | FSANZ: Acrylamide and Food (updated 31st January 2003) |
| | While there is a considerable amount of information available regarding the potential health consequences of exposure to acrylamide at the high levels encountered in an industrial environment, the health consequences of exposure to the low levels found in foods are less clear. | | | On this matter, the available data are less clear and, although there is no evidence from human studies to link acrylamide exposure to increased cancer incidence, there is some evidence from animal studies to suggest such a link. | | | The other health concern regarding acrylamide is its potential to cause genetic damage that may lead to cancer. |
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http://www.foodstandards.gov.au/mediareleasespublications/factsheets/factsheets2003/acrylamideandfoodupd1901.cfm
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| | Study Shows Acrylamide In Baked And Fried Foods Does Not Increase Risk Of Certain Cancers In Humans, press release of ... |
| | Lorelei Mucci, lead author of the study and a researcher in the Department of Epidemiology at the Harvard School of Public Health said, “It’s very reassuring to know that when we looked in detail at the effects of consuming foods containing high levels of acrylamide we found no increased risk for three major cancers. | | | Overall, the results of this study provide some evidence that it looks as though there’s much less to worry about than was initially thought.” | | | The researchers assessed the diets of 987 cancer patients and 538 healthy individuals, over a 5 year span, to see if there was a link between consumption of foods high in acrylamide and an increased risk of cancer. |
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http://www.hsph.harvard.edu/press/releases/press01282003.html
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| | ACRYLAMIDE |
| | Acrylamide readily polymerizes on exposure to heat, U.V. light, oxidizers, or peroxides. | | | Persons with pre-existing skin disorders, eye problems or central or peripheral nervous system conditions may be more susceptible to the effects of this substance. | | | Acrylamide is a suspected human carcinogen, severe neurotoxin, and causes irritation of the eyes, skin (is readily absorbed), and respiratory tract. |
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http://www.jtbaker.com/msds/englishhtml/A1550.htm
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| | WHO Frequently asked questions - acrylamide in food |
| | Previous concerns about acrylamide were focused on workers using acrylamide in their jobs, and cigarette smoking. | | | Further research is needed to explain why acrylamide forms in food as well as the conditions that promote or reduce its presence in food. | | | Acrylamide is known to cause cancer in animals. |
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http://www.who.int/foodsafety/publications/chem/acrylamide_faqs/en
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| | FDA/CFSAN - Acrylamide Questions & Answers |
| | FDA will investigate how acrylamide is formed in food, seek to identify ways to reduce acrylamide levels, and study the potential human health risk of consuming acrylamide in foods. | | | Acrylamide is used to make polyacrylamide, which is used as a flocculant. | | | Acrylamide does not appear to be present or is present at non-detectable levels in uncooked foods. |
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http://www.cfsan.fda.gov/~dms/acryfaq.html
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| | EPA Ground Water & Drinking Water > breadcrumb? > Consumer Factsheet on: ACRYLAMIDE |
| | If the treatment technique for acrylamide fails, the system must notify the public via newspapers, radio, TV and other means. | | | Long-term: Acrylamide has the potential to cause the following effects from a lifetime exposure at levels above the MCL: damage to the nervous system, paralysis; cancer. | | | Since acrylamide is used in drinking water treatment processes, it is being controlled simply by limiting its use for this purpose. |
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http://www.epa.gov/safewater/contaminants/dw_contamfs/acrylami.html
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| | FDA Assesses New Report on Acrylamide |
| | Reevaluate acrylamide when ongoing carcinogenicity and long-term neurotoxicity studies are available; | | | Although the report concludes that acrylamide may be a human health concern, JECFA also cautions that there are uncertainties in its conclusions because of limitations in the data used to evaluate acrylamide. | | | Acrylamide can cause cancer in laboratory animals at high doses, although it is not clear whether it causes cancer at the much lower levels in food. |
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http://www.fda.gov/bbs/topics/news/2005/NEW01161.html
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| | Reason |
| | Calmer minds have pointed out that it’s not clear whether acrylamide is a human carcinogen. | | | In particular, the groups claim to be worried about acrylamide, a possible carcinogen found in starchy foods cooked at high temperatures. | | | If it is, the animal research indicates that people would have to consume enormous amounts of acrylamide-containing foods every day before an increase in risk could be measured. |
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http://reason.com/links/links071202.shtml
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| | Analysis of acrylamide |
| | Analysis of Acrylamide in Processed Foods in Japan | | | It is highly likely that there are variations in acrylamide concentration among production lots and among foods within a product type due to difference in the processing condition. | | | Since announcement of presence of acrylamide in processed foods by University of Stockholm and National Food Administration of Sweden at a press conference in 24 April 2002, we have recognized this issue as a substantial matter of food safety and started analysis of acrylamide in processed foods in Japan by LC-MS/MS and GC-MS. |
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http://aa.iacfc.affrc.go.jp/en
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| | ACRYLAMIDE |
| | Acrylamide is commercially available in aqueous solution form stabilized with hydroquinone, t-butylpyrocatechol, N-phenyl-2-naphthylamine or other antioxidants. | | | Solid acrylamide is stable at room temperature, but may polymerize explosively when heated to the melting point and or in contact with oxidizing agents such as chlorine dioxide and bromine. | | | The major use of acrylamide and its derivatives is in the production of polymers and modified copolymers for various purposes such as waste and sewage treatment, paper and pulp manufacturing, oil recovery and ore processes, photografic emulsion, soil stabilizer, adhesive coating and food processing. |
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http://www.chemicalland21.com/arokorhi/industrialchem/organic/ACRYLAMIDE.htm
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| | Acrylamide In Cooked Foods: The Glyphosate Connection |
| | The evidence seems compelling, therefore, that acrylamide is being released from polyacrylamide in the environment, one of the main sources of which is in glyphosate herbicide formulations. | | | The finding received worldwide attention because acrylamide is a potent nerve toxin in humans and also affects male reproduction, and causes birth defects and cancer in animals. | | | Experiments showed that heat and light contribute to the release of acrylamide from polyacrylamide, and glyphosate was found to influence the solubility of polyacrylamide, so care was advised in mixing the two. |
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http://www.i-sis.org.uk/acrylamide.php
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| | [No title] |
| | The study also found that more acrylamide forms as food is heated to higher temperatures. | | | It also gives detailed information about the analytical methods used to measure acrylamide levels and the evidence for the identification of acrylamide in heated foods. | | | That acrylamide develops in such foods makes perfect sense and should have been anticipated. |
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http://www.mercola.com/2002/aug/17/cooking_cancer.htm
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| | California's Attorney General exposes the danger of french fries |
| | Acrylamide is not put into food, but is formed when starchy food is heated at high temperatures. | | | French fries are the most consumed food in restaurants, according to the NPD Group, a research firm. | | | The chemical called acrylamide, known to cause cancer in lab rats, is an ingredient in french fries that the California Attorney General feels should be disclosed to the consumer, but his conviction will be opposed by powerful food companies and the FDA. |
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http://www.newstarget.com/012214.html
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| | Acrylamide Infonet |
| | This FAO/WHO Acrylamide in Food Network was established as a result of the June 2002 FAO/WHO Consultation on the health Risks of Acrylamide in Food. | | | FAO/WHO updates on information relevant to the health risk of acrylamide in food | | | This network functions as a global resource and inventory of ongoing research on acrylamide in food. |
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http://www.acrylamide-food.org
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| | Dr. Greene Takes a Stand against French Fries and Potato Chips - Dr. Greene.com |
| | The initial study in Sweden that suggested starches produce acrylamide, conducted early in 2002, was viewed with skepticism. | | | The amount of acrylamide varies from brand to brand, and between cooking techniques. | | | Dr. Greene has been concerned about acrylamide since 2002 when The World Health Organization convened an emergency expert panel in to evaluate the potential health threats of acrylamide, a known toxic substance possibly created by heating starchy foods to high temperatures. |
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http://www.drgreene.com/21_978.html
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| | New Tests Confirm Acrylamide in American Foods ~ Newsroom ~ News from CSPI |
| | The United States Food and Drug Administration (FDA) though, has been standing on the sidelines of what is fast becoming a major global debate, according to CSPI, which today called on the agency to treat acrylamide with greater seriousness. | | | Hattis, an expert in risk analysis, based his estimate on standard EPA projections of risks from animal studies and limited sampling of acrylamide levels in Swedish and American foods. | | | “Acrylamide is yet another reason to eat less of those foods.” |
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http://www.cspinet.org/new/200206251.html
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| | Guardian Unlimited The Guardian Alarm at cancer chemical link to cooked foods |
| | The UK's food standards agency warned that a range of processed and cooked foods was likely to be affected but did not advise any change in eating or cooking habits because so little was known about the risks from the chemical, acrylamide, which is used in many industrial processes. | | | But levels of acrylamide found in food tests are 1,000 times lower than those that caused tumours. | | | Concerns were raised last month when, according to research in Sweden, high levels of acrylamide, a potential cancer chemical, were found in cooked and processed food. |
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http://www.guardian.co.uk/uk_news/story/0,3604,717586,00.html
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| | US FDA/CFSAN - Pesticides, Metals and Industrial Chemicals |
| | Presentation at JIFSAN 2004 Acrylamide in Food Workshop: The Updated Exposure Assessment for Acrylamide April 13, 2004 | | | Turning up the Heat on Acrylamide FDA Consumer, January-February 2003 | | | Dioxins: FDA Strategy for Monitoring, Method Development, and Reducing Human Exposure February 7, 2002 |
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http://www.cfsan.fda.gov/~lrd/pestadd.html
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| | Acrylamide |
| | • Acrylamide Information Base of Research Activities in the EU | | | Home > Hazard > Chemical Hazard > Contaminants > Acrylamide |
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http://www.foodriskclearinghouse.umd.edu/acrylamide.cfm
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