FDA Action Plan on Acrylamide: Formation

• ***Understand the food processing and cooking conditions that affect acrylamide formation, destruction, and inhibition in model systems and in food

  • FDA Research
    • CFSAN Exploratory Survey of Acrylamide Levels in U.S. Foods
    • FDA/NCFST work on effects of processing on acrylamide formation in food (potato products and baked grain products) and in model systems
  • Worldwide Research: WHO/JIFSAN clearing house
    

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