Acrylamide in food: the discovery and its implications: a historical perspective.
The unexpected finding that humans are regularly exposed to relatively high doses of acrylamide (AA) through normal consumption of cooked food was a result of systematic research and relevant developments in methodology over decades, as well as a chain of certain coincidences. The present paper describes the scientific approach, investigations and events leading to the discovery of the formation of AA during cooking of foods. In addition, related issues concerning assessment, communication and management of cancer risks and associated ethical questions raised by the finding of the presence of AA in foods will be discussed.
Törnqvist
Margareta
M
Dept. of Environmental Chemistry, Stockholm University, SE-106 91 Stockholm, Sweden. margareta.tornqvist@mk.su.se
D020106:Acrylamide / Q000032:analysis*; D004852:Epoxy Compounds / Q000032:analysis; D005504:Food Analysis / Q000379:methods*; D005506:Food Contamination; D005511:Food Handling / Q000379:methods*; D019649:Food Industry; D006454:Hemoglobins / Q000737:chemistry; D006801:Humans; D008956:Models, Chemical; D009369:Neoplasms / Q000378:metabolism; D016273:Occupational Exposure
D004852:Epoxy Compounds; D006454:Hemoglobins; D020106:Acrylamide; C071834:glycidamide