date:Nov 15, 2013
ls, processing practices, and ingredients affecting potato-based foods (such as french fries and potato chips), grain-based foods (such as cookies, crackers, breakfast cereals and toasted bread) and coffee, each of which is a significant source of acrylamide exposure.
The F.D.A. said the draft guidance was part of a number of activities initiated by the agency to study acrylamide in food and help manage potential risks to human health. For example, the F.D.A. said it is planning to publish addi