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Acrylamide in Food: Uncharted Territory

Science  05 Jul 2002:
Vol. 297, Issue 5578, pp. 27
DOI: 10.1126/science.297.5578.27a

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A high-profile group of food experts met in Geneva last week to consider what should be done about acrylamide, a potential industrial hazard that has now been found in many cooked foods. The World Health Organization (WHO) responded by sponsoring a safety data review. The WHO experts issued an urgent call for more research, but the most striking aspect of their report might be how little new information it gives on health risks.