Information about the Swedish Report

The Stockholm University press release can be found at http://www.su.se/forskning/aktuellt/akrylamid/ in Swedish. The English version of Stockholm University’s website is located at http://www.su.se/english/.

Due to the large number of visitors to The Swedish National Food Administration website they are asking visitors to use http://192.71.90.8/ as a temporary link to their acrylamide information instead of their regular website at http://www.slv.se. The temporary website provides the following pdf documents:

• Summary
• Contact details
• Toxicological aspects of acrylamide
• Acrylamide – cancer studies and comparisons of risk
• Acrylamide in foodstuffs, consumption and intake
• Analytical methodology and survey results for acrylamide in foods
• Recommendations regarding acrylamide in food
• Press release

The above information can also be found on The Swedish Consumer Agency website at http://www.kov.se/.

The Food Standards Agency of the UK issued the following statement on April 24, “The Food Standards Agency is aware that this work has been published today. Acrylamide has never before been found at these levels in foods, but we do take this work seriously and will investigate the issue further. In the meantime, there is no need for people to change their diets. The Food Standards website is located at http://www.food.gov.uk and specific advice issued concerning acrylamide is located at http://www.food.gov.uk/news/newsarchive/60581.

The UN Food and Agriculture Organization issued a statement saying that it is too early to reach firm conclusions on the unexpected findings of acrylamide in fried and baked food by the NFA. The statement and more information can be found at http://www.fao.org/english/index.html.

WHO calls for experts on acrylamide
The World Health Organization (WHO) is looking for experts to participate on a consultation on acrylamide in foods. This consultation will take place in Geneva, 25-27 June 2002 and will be held in cooperation with the Food and Agriculture Organization of the United Nations (FAO). Objectives of the Consultation are:

1. To review and evaluate new and existing data and research on acrylamide relevant to:
   • Toxicology, especially carcinogenicity and neurotoxicity;
   • Epidemiology;
   • Exposure assessment;
   • Analytical methodology; and
   • Formation, fate and bioavailability of acrylamide in cooked food.
2. Identify needs for further information and studies; and
3. Develop and suggest possible risk management options for governments, industry and consumers.

Those interested in participating should submit their curriculum vitae including a description of their education and work experience and a list of peer reviewed publications to Dr Jørgen Schlundt; Coordinator, Food Safety Programme, World Health Organization, Avenue Appia, 20, CH-1211 Geneva 27, Switzerland, Tel: +41 22 791 3445; Fax: +41 22 791 4807, E-mail: schlundtj@who.int. Applications must be received before 31 May 2002. The list of qualified experts will be posted on the WHO Food Safety website at http://www.who.int/fsf/

ICC Acrylamide Webpage Added
ICC has added information pertaining to acrylamide in heat-processed foods to their website at http://www.icc.or.at.The site covers background information, acrylamide synthesis (hypothetic) charts, and risk calculations.

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