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Acrylamide: Formation, Exposure, Possible Reduction Strategies by Barbara Petersen Exponent, Inc. Materials and conclusions have been drawn from the October 2002 JIFSAN workshop, the FAO/WHO report on acrylamide, and presentations at the US FDA Food Advisory Committee meetings (Dec 2002, Feb 2003) Workshop: Acrylamide in Food: Scientific uncertainties, issues and research strategies (Oct 2002) Funded: Participants fees from government, industry and academia 5 working groups considered current knowledge, identified gaps and recommended future research needs Acrylamide (AA) in Food: Scientific uncertainties, issues and Research strategies: Working Groups Mechanisms of formation Analytical methodology Exposure and biomarkers Toxicology and metabolic consequences Risk communication Research priorities Research priorities are summarized along with the meeting working papers on Exposure to Acrylamide: Preliminary estimates Exposure to Acrylamide (AA) Preliminary estimates available from international sources including FAO/WHO using different models and different study types Initial international estimates of mean exposure Sweden:40 μg/person/day (0.67 μg/kgbw-day, 60 kg bw/person) FAO/WHO – June 2002 Assumptions: Swedish residue data and food consumption data from U.S., the Netherlands, Norway, Australia, Sweden, and from IARC EPIC Study Probabilistic Modeling as well as Point Estimate Methods Long-Term Exposure Estimates 0.3 - 0.8 μg/kgbw-day Swiss duplicate diet study .28 mcg/kg bw/day (vs WHO .3-.8 mcg/kg BW/day) Breakfast 8% Lunch 21% Dinner 22% Snacks 13% Coffee 36% US FDA conducted multiple analyses Several different surveys for food consumption including data from the USDA’s Continuing survey of food intake conducted in 1994-96, 98 Acrylamide levels from FDA testing plus evaluation of the impact on intake if levels change in foods Different models including Monte Carlo modeling to incorporate more realistic estimates of the probability of occurrence o