EFSA on acrylamide

The European Food Safety Agency (EFSA) released information from a EFSA's 11th Scientific Colloquium, Acrylamide Carcinogenicity, held on 22-23 May 2008. “Acrylamide is a contaminant that can be formed during the preparation of food at high temperatures, particularly in starchy foods such as crisps, French fries and bread.  The colloquium was organised to stimulate an open exchange of views and expertise on new information on acrylamide that has become available since the Joint FAO/WHO expert committee on food additives (JECFA) carried out a risk assessment of acrylamide in 2005, classifying acrylamide as a potentially harmful substance in food.”   For more, see http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178694670469.htm.