Acrylamide in Food: Uncharted Territory
- 5 July 2002
- journal article
- other
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 297 (5578) , 27
- https://doi.org/10.1126/science.297.5578.27a
Abstract
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.Keywords
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