Associate Director Scientific Coordination Fda National Toxicology Program Liaison Jefferson Laboratories National Center for Toxicological Research

The presence of acrylamide in processed starchy foods first came to the attention of the FDA on April 24, 2002, when researchers at the Swedish National Food Administration and Stockholm University reported finding acrylamide in a variety of fried and oven-baked foods. The presence of acrylamide in such foods was associated with standard high-temperature cooking processes used in their preparation. Subsequent to the Swedish report, the FAO/WHO scheduled a Consultation on the Health Implications of Acrylamide in Food on June 25-27, 2002 in Geneva, Switzerland. The FAO/WHO conclusions recognized the potential carcinogenic risk to the general public from consumption of starchy fried and baked foods containing acrylamide, and listed several research areas that should be investigated (Attachment 1). Since the Swedish report, similar findings have been reported by Norway, the United Kingdon, Switzerland, Japan, and by the FDA.