1. Testing foods: Sampling plan development

• Started with foods identified by Sweden

  • To confirm occurrence

• We are now expanding the sampling set based on food chemistry and processing similarities, and we will

  • Probe the scope of acrylamide occurrence in food
    • To "diminishing return" (or mechanistic understanding)
    • Need for exploration does not necessarily preclude taking action
  • Include foods based on consumption rates

• Next, we will evaluate

  • Variability within foods (products and food types)
  • Exposure using Total Diet Study