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Acrylamide in Food: The Discovery and Its Implications

A Historical Perspective

  • Conference paper
Chemistry and Safety of Acrylamide in Food

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 561))

Abstract

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.

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Author information

Authors and Affiliations

  1. Dept. of Environmental Chemistry, Stockholm University, SE-106 91, Stockholm, Sweden

    Margareta Törnqvist

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  1. Margareta Törnqvist
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Editors and Affiliations

  1. Agricultural Research Service, USDA, Albany, California

    Mendel Friedman

  2. University of Reading, Reading, UK

    Don Mottram

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Törnqvist, M. (2005). Acrylamide in Food: The Discovery and Its Implications. In: Friedman, M., Mottram, D. (eds) Chemistry and Safety of Acrylamide in Food. Advances in Experimental Medicine and Biology, vol 561. Springer, Boston, MA. https://doi.org/10.1007/0-387-24980-X_1

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