Executive summary This report produced by an independent Expert Group is the second
commissioned by the ILSI Europe Task Force on Process-related Compounds. The first …

This review provides a framework contributing to the risk assessment of acrylamide in food. It
is based on the outcome of the ILSI Europe FOSIE process, a risk assessment framework for …

Acrylamide is a food process contaminant with carcinogenic and genotoxic properties. As a
result of intensive research, numerous mitigation initiatives to prevent its formation were …

Acrylamide is proven to be carcinogenic in rodents and a 'probable'human carcinogen, with
increasing evidence of positive associations with human cancers. Thus, authorities and …

Highlights•Assessments conducted worldwide provide a comprehensive picture of
acrylamide exposure.•Mean exposures for adults are similar among countries; estimates …

The presence of acrylamide in many carbohydrate-rich foods is due to its formation during
conventional heating and preparation methods. Although acrylamide is established to be a …

This review summarizes the research to date on acrylamide levels in food, analytical
methods, main sources of dietary exposure, mechanisms of formation, and mitigation …

Since the discovery of acrylamide in foods, there have been many calculations of dietary
exposure. Total diet studies have been commonly used to estimate consumer exposure of …

Options of taking measures for reducing acrylamide exposure are discussed from the
viewpoint of health authorities. To achieve a significant effect on total exposure (without …

The aim of this study was to investigate acrylamide levels in foods obtained from the Latvian
market. Eight sample groups including traditional Latvian food products (rye bread, rye …