date:Jul 16, 2013
EFSAs experts have identified hundreds of scientific studies to consider for the Authoritys first full risk assessment of acrylamide, a chemical compound that forms in starchy food products during high-temperature cooking (including frying, baking and roasting). In 2005, EFSA stated that acrylamide may be a human health concern and that efforts should be made to reduce exposure to this substance through the diet. EFSAs comprehensive assessment of this scientific issue will allow EU decision-make