Acrylamide in Food Workshop:
Scientific Issues, Uncertainties, and Research Strategies

• Title(.pdf)
  
  
• Introduction (.pdf)
  
  
• Questions Addressed by Each Working Group (.pdf)
  
  
• Opening Presentations (James Coughlin)
  html | pdf | pdf - print version
  
  
• Working Group 1: Mechanism(s) of Formation of Acrylamide in Food
  
  
  
  • Background (.pdf)
    
    
  • Summary Report (.pdf)
    
    
  • Aspargine in Foods (.pdf)
    
    
  • "Chemical Basis for Biological Effects of Acrylamide," Mendel Friedman, Western Regional Research Center Agricultural Research Service
    html | pdf
    
    
  • "Suggested Mechanism for the Formation of Acrylamide in Foods," Don Mottram, University of Reading; Bronek Wedzicha University of Leeds
    html | pdf
    
    
  • "Mechanism(s) of Formation of Acrylamide in Foods," Stadler
    html | pdf
     
    
• Working Group 2: Analytical Methods
  
  
  • Background (.pdf)
    
    
  • Summary Report (.pdf)  
    
    
• Working Group 3: Exposure and Biomarkers
  
  
  • Background Paper (.pdf)
    
    
  • Summary (.pdf)
    
    
• Working Group 4: Toxicology and Metabolic Consequences
  
  
  • Background (.pdf)
    
    
  • Priority Research Needs (.pdf)
    
    
• Working Group 5: Risk Communication
  
  
  • Risk Communication Final Paper (.pdf)
    
    
  • "Communicating About Risk," George Gray and David Ropeik
    html
    
    
• Priority Research Needs Identified by the Working Groups (.pdf)
  
  
• Planning Committee's List of Short-Term Action Items (.pdf)
  
  
• List of Participants and Observers (.pdf)

<<Back to Workshop Proceedings