EFSA’s 11th Scientific Colloquium. Acrylamide carcinogenicity – New evidence in relation to dietary exposure, 22-23 May 2008, Tabiano, Italy

Acrylamide is a substance that may be formed in foods, typically starchy products including crisps, French fries, bread and crispbreads, during cooking processes including frying, baking and roasting at temperatures of 120 °C or higher.

• Primary Source

European Food Safety Authority: Key topics: Acrylamide in food http://www.efsa.europa.eu/cs/Satellite?c=Key_Topic&childpagename=EFSA%2FKey_Topic%2FDetail&cid=1178659331266&pagename=efsa

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