Are acrylamide levels regulated?
The U.S. Environmental Protection Agency (EPA) regulates acrylamide in drinking water. The EPA established an acceptable level of acrylamide exposure, set low enough to account for any uncertainty in the data relating acrylamide to cancer and neurotoxic effects. The U.S. Food and Drug Administration regulates the amount of residual acrylamide in a variety of materials that contact food, but there are currently no guidelines governing the presence of acrylamide in food itself.
What research is needed to better understand whether acrylamide is associated with cancer in people?
Additional epidemiologic studies in which acrylamide adduct or metabolite levels are serially measured in the same individuals over time (longitudinal cohorts) are needed to help determine whether dietary acrylamide intakes are associated with increased cancer risks in people. It is also important to determine how acrylamide is formed during the cooking process and whether acrylamide is present in foods other than those already tested. This information will enable researchers to make more accurate and comprehensive estimates of dietary exposure. Biospecimen collections in cohort studieswill provide an opportunity to examine biomarkers of exposure to acrylamide and its metabolites in relation to the subsequent risk of cancer.
Where can people find additional information about acrylamide?
For more information about acrylamide in food, contact the FDA at 1-888-SAFEFOOD (1-888-723-3366) or visit their Acrylamide page.
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