Acrylamide

This is a photo of a basket of french fries suspended above the fryer.
Acrylamides are a chemical that can form naturally during high-temperature cooking processes in food high in starch.
Research Projects Database - Acrylamide

Food Safety Research Information Office (National Agricultural Library [United States Department of Agriculture]).

Review current research projects from the Food Safety Research Information Office (FSRIO) database dealing with acrylamide.

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Books and Materials on Acrylamide in the NAL Catalog (AGRICOLA)

National Agricultural Library (United States Department of Agriculture).

Searchable database for resources available to persons interested in information on acrylamide.

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ARS Publications - Acrylamide

Agricultural Research Service (United States Department of Agriculture).

Search for publications published and maintained by the Agricultural Research Service (ARS), part of the United States Department of Agriculture (USDA), that deal with acrylamide.

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PubMED Journal Citations on Acrylamide

National Library of Medicine (National Institute of Health [United States Department of Health and Human Services]).

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

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Center for Food Safety and Applied Nutrition (Food and Drug Administration [United States Department of Health and Human Services]).

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

Food Standards Agency (United Kingdom).

An online resources that provides an overview of Arcylamides and the risks associated with it.

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.

Acrylamide Hazard Summary  ( PDF | 57.2 KB )

Environmental Protection Agency (United States).

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.

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