Institute of Food Science & Technology
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IFST takes every possible care in compiling, preparing and issuing the information contained in these pages, but can accept no liability whatsoever in connection with it. Nothing in it should be construed as absolving anyone from complying with legal requirements. The contents are provided for general information and guidance.
In 2002, IFST concluded that, until there is substantially greater scientific evidence on such matters as the mechanism of formation of acrylamide in food, the nature and extent of uptake from food (and other sources) by humans, and the relationship between acrylamide in food and cancer in humans, it was not yet appropriate to issue an Information Statement on acrylamide in food. Meanwhile instead IFST provided this page of Acrylamide Information & News from reputable sources to serve to keep readers informed about developments. This was done up to 2012. The items appear in chronological order. Now that in 2012 the IFST Scientific Committee has published its Information Statement on Acrylamide in Food it also agreed to retain the “Acrylamide Information and News” page as a useful timeline and a valuable resource with links to original sources.
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