This Information Base has been prepared in close collaboration with the European Food Safety Authority. It helps to provide a more complete picture of the work developments on acrylamide in food. The information will be used to assist in the investigation of acrylamide and to help ensure that effective and complementary progress is made. The Information Base is only updated when new information becomes available.
The Information Base comprises of ten study areas :
- Study Area 1 :
Levels
of acrylamide in food
- Study Area 2 :
Dietary exposure to
acrylamide in food
- Study Area 3 :
Ways
to reduce levels of acrylamide in food
- Study Area 4 :
Mechanisms of
formation
- Study Area 5 :
Bioavailability of
acrylamide in food
- Study Area 6 :
Toxicology/carcinogenicity
- Study Area 7 :
Biomarkers
- Study Area 8 :
Epidemiology
- Study Area 9 :
Methods of
analysis
- Study Area 10 :
International
activities
Acrylamide information Base of Research Activities in the EU