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Acrylamide
Acrylamide is formed in food when naturally occurring nutrients - sugar and amino acids -
are heated during traditional cooking methods such as baking, frying and toasting. In fact,
acrylamide is widespread and is found in foods representing approximately 40 percent of
calories consumed by the average American. Acrylamide in foods occurs whether the food is
prepared at home, in a restaurant or in a food processing plant.
GMA and members of an industry coalition have been addressing the issue of acrylamide in
processed foods by working cooperatively with the Food and Drug Administration, the Joint
Institute for Food Safety and Applied Nutrition at the University of Maryland, and other
national and international organizations to assess how much of a safety issue acrylamide
in foods is, to share information on the levels of acrylamide in foods, and ideally work
on ways to reduce acrylamide in foods.
GMA and its members continue to fully support the general dietary advice from FDA, the WHO
and numerous other national health agencies while the issue of acrylamide in foods is being
addressed: eat a balanced and varied diet, low in fat and high in fiber, including enough
fruits and vegetables.
Staff Contact: Mark Nelson
Media Contact: Sean McBride
EU Acrylamide Workshop - Agenda & Presentations
GMA Press Releases
[08/29/05]
GMA Statement on Acrylamide and California's Proposition 65
[02/25/03]
Continuing Acrylamide Research Shows No Known Risks
GMA and FDA Say Varying Exposure Levels Do Not Require Dietary Changes
[12/04/02]
Preliminary Data On Acrylamide Indicates No Known Human Health Risks
GMA Agrees with FDA: No Dietary Changes Needed
[06/27/02]
GMA Responds To WHO Statements On Acrylamide
Government, Food Industry Advise Consumers Not To Change Dietary Habits
[06/25/02]
Scientists And Officials Say No Changes In Diet Needed
GMA Warns Against CSPI Scare Tactics On Acrylamide
Related Links
FDA Final Action Plan for Acrylamide in Food (2004)
FDA Exploratory Data on Acrylamide in Food (June 2005)
FDA FAQ on Acrylamide
JIFSAN Workshop on Acrylamide in Foods (2004)
Acrylamide Infonet
Acrylamide in Food Network (WHO)
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