DHHS. FDA. Center for Food Safety and Applied Nutrition.

An overview of the regulatory report, action plan, methodology, survey and exposure assessments associated with the issue of acrylamide in food.

Federal Institute for Risk Assessment (Germany).

A summary on the classification of acrylamide as a mutagenic and carcinogenic substance. Provides links to press releases and documents on the assessment of acrylamide in foods.

DHHS. NIH. National Library of Medicine.

Searchable database for resources available to persons interested in information on the analysis of acrylamide levels found in food.

Environmental Protection Agency.

Acrylamide is largely used as an intermediate in the production of polyacrylamides and organic chemicals as discussed in this publication. Topics identify the sources of exposure, personal exposure, health hazard information and the physical properties of acrylamide.

European Commission.

Overview of international initiatives for reducing acrylamide levels in food products. Brochures of provisional recommendations, detailing methods, on ways to reduce the presence of acrylamide in certain food. These brochures are available in different languages.