Dietary levels of acrylamide, the chemical compound and known carcinogen naturally produced from cooking food, cannot be shown to pose any health risk to humans, according to an expert panel
A report published last week by the European Food Safety Authority (EFSA) has found limited success in efforts to encourage voluntary food industry reductions of acrylamide in processed food products.
With last week’s release of the 2010 Dietary Guidelines for Americans, there was an increase in attention on healthy eating. The same may be true about the upcoming release
Acrylamide is a chemical compound used to make polyacrylamide materials. Polyacrylamide is used to remove particles and impurities in drinking water. Acrylamide is also produced in some foods cooked at
The U.S. Food and Drug Administration (FDA) is extending the comment period for the agency’s notice requesting comments, scientific data, and information on acrylamide in food to January