U. S. Department of Health and Human Services
U. S. Food and Drug Administration
Center for Food Safety and Applied Nutrition
Office of Plant & Dairy Foods & Beverages
December 4-5, 2002


Food Advisory Committee
Contaminants and Natural Toxicants
Subcommittee Meeting

Consumer Risk

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Table of Contents
  1. Consumer Risk
  2. Acrylamide in food
  3. Overall Goal
  4. Achieving a balance
  5. Risk Management
  6. Several potential risks of acrylamide exposure
  7. What do we know now?
  8. Many consumer questions
  9. Getting answers
  10. What are the risks to consumers?
  11. Action plan will address these issues.
  12. Achieving a balance
  1. The importance of a balanced diet
  2. Dietary guidelines
  3. Risks from exposure to acrylamide in food
  4. Risks from exposure to acrylamide in food
  5. Food safety - Cooking
  6. Food safety - Cooking
  7. Food safety - Cooking The correct message is critical
  8. Achieving a balance
  9. Where are we now? Current consumer message:
  10. Where are we now?
  11. Complexity


Presentations at Acrylamide Public Meeting

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Acrylamide in Foods
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Hypertext updated by bpd 2002-DEC-30