Acrylamide in Food Workshop

Contaminants and Natural Toxicants Subcommittee

FDA Food Advisory Committee

College Park, MD

December 4, 2002

Background

Ad hoc Acrylamide Working group composed for food industry, trade associations, academic and government representatives

Began discussions shortly after Swedish release in April

Workshop, concentrating on science, was needed to openly discuss issues.

Acrylamide in Food Workshop

Title: Acrylamide in Food: Scientific Issues, Uncertainties, and Research Strategies

Dates: October 28-30, 2002

Location: O’Hare Ramada Plaza Hotel, Chicago

Acrylamide in Food Workshop

Focus: Science – knowledge gaps and research priorities

Target audience:

Food industry

Academia

Regulatory agencies (domestic and international)

Goals/Objectives

To develop conclusions on how efforts of industry, government, and academia can be coordinated to effectively use available resources to address the scientific issues raised by the reports of acrylamide in foods, including the final report of the WHO/FAO Consultation.

Goals/Objectives

Identify data gaps in scientific knowledge – to reflect an international perspective, to the extent possible

Identify research needs Identify a select number of high-priority

research needs to be included in a coordinated research agenda

Workshop Planning Committee to identify list of short-term action items.

Participants

170 present out of 171 acceptances About 25 from outside the U.S. including

Laurance Castle, CSL, UK Bryan Hanley, Leatherhead Food RA, UK Karl-Erik Hellenas, Swedish Natl. FA Hans Lingnert, SIK, Sweden Manfred Leutzow, FAO, Rome Dennis Marroni, SNF-Floeger, France

Participants

Donald Mottram, Univ. of Reading, UK Mayumi Onishi-Kameyama, NFRI, Japan Nadia Slimani, IARC/WHO, France Margareta Tornqvist, Stockholm Univ. Richard Stadler, Nestle Res. Ctr, Switzerland Peter Varelis, CSIRO, Sydney Carolyn Vickers, WHO, Geneva Mitsuni Ito Yoshida, NFRI, Japan Adam Becalski, Health Canada

Working Groups

1. Mechanisms of formation of acrylamide in food

2. Analytical methods

3. Exposure and biomarkers

4. Toxicology and metabolic consequences

5. Risk communication

Questions Addressed by Each Working Group

1. What are the primary areas concerning the occurrence of acryamide in food in which research is needed?

2. Are methods currently available to accomplish this research?

3. What is the time frame for getting results for the research identified?

Questions Addressed by Each Working Group

4. What missing information is needed to enable the proposed research to be initiated or accomplished?

5. What questions will be answered by each research area proposed?

6. Rank the research areas/projects identified in order of priority for accomplishment?

Questions Addressed by Each Working Group

7. Where is your Working Group linked to others, i.e., from what other Working Groups do you need assistance?

Workshop “Proceedings”

The proceedings of the workshop are posted on the JIFSAN website (http://www.jifsan.umd.edu) and include an introduction, the workshop opening overview, the “strawman” position paper – summary of discussions - conclusions from each Working Group, the priority research needs identified, a listing of short-term items, and a listing of participants.

Short-term Action Items – Priority areas and projects: Analytical Methods

Establish proficiency testing program and materials.

Toxicology Develop data on the absorption, distribution,

metabolism, excretion of acrylamide Develop and conduct studies on DNAprotein

glycidamide and acrylamide adducts to determine metabolic consequences of acrylamide.

Short-term Action Items – Priority areas and projects: Methods of Formation

Develop data for various foods on quantity of free aspargine for various foods and data on the quantity of glucose, fructose (and other sugars) and other amino acids.

Develop data on time/temperature/ph/moisture/surface area-mass mapping and the kinetics of asparagine/carbonyls reactions in various matrices

Short-term Action Items – Priority areas and projects: Methods of Formation

Define the direct relation of asparagine to acrylamide production in foods.

Develop data on the kinetics of acrylamide inhibition/destruction/scavenging under various reaction/process conditions.

Short-term Action Items – Priority areas and projects: Exposure

Expand the database of acrylamide levels in U.S. foods through collection of additional data and establish mechanisms for information sharing, such as the WHO/FAO Acrylamide in Food Network operated by JIFSAN through its Food Safety Risk Analysis Clearinghouse.

Develop and conduct appropriate animal and/or human studies on the bioavailability of acrylamide in foods.

Short-term Action Items – Priority areas and projects: Risk Communication

Conduct qualitative attitudinal research on consumer awareness and knowledge of acrylamide in food. Triggers for behavioral change may be identified for acrylamide and other potential health hazards.

Formally document the unique process used to develop and accomplish the Acrylamide in Food Workshop.

Short-term Action Items – Priority areas and projects: Risk Communication

Establish an information clearing house and evidence review process with full participation by a broad group of stakeholders. The WHO/FAO Acrylamide in Food Network provides the starting foundation for this.

Acrylamide Infonet (WHO/FAO Acrylamide in Food Network)

Operated by JIFSAN (http://www.acrylamide-food.org)

The objectives are: Phase 1 – to function as a global resource &

inventory of ongoing research, surveillance & monitoring, industry investigations, etc.

Serve as a discussion forum and network for active researchers/others in the field in order to identify gaps and overlaps in research & information, and make suggestions for how these could be addressed

Acrylamide – EC Meeting

In Europe, the EC organized a stakeholder meeting on October 15-16 for similar purposes to the JIFSAN/NCFST workshop in the U.S. The SCF and WHO/JECFA will be leading the work on toxicology and bioavailability, risk characterization and communication; the CIAA will coordinate the industry input and be their link with the Commission and with international organizations.

Acrylamide – EC Meeting Cooperative Activity

Key Issue USA EuropeAnalysis NFPA CIAA, Nat. author./

assocns (Nat. a/a)Formation IIT, NCFS CIAA, Nat. a/aExposure/ CIAA, Nat. a/a,Bioavailability GMA ILSI (Europe)Toxicology ILSI (NA) ILSI (Europe)Risk Commun. IFIC EUFIC