{"id":1952,"date":"2010-02-10T10:38:13","date_gmt":"2010-02-10T16:38:13","guid":{"rendered":"http:\/\/nutritionknowhow.org\/wordpress\/?p=1952"},"modified":"2013-08-21T21:05:15","modified_gmt":"2013-08-21T21:05:15","slug":"exploring-the-facts-and-myths-of-dietary-acrylamide","status":"publish","type":"post","link":"https:\/\/nutritionknowhow.org\/blog\/nutrition-2\/exploring-the-facts-and-myths-of-dietary-acrylamide\/","title":{"rendered":"Exploring the Facts and Myths of Dietary Acrylamide"},"content":{"rendered":"<p align=\"center\">An International Food Information Council Foundation Exclusive Web Cast Journalist Briefing<\/p>\n<p>WASHINGTON, February 8, 2010 \u2014 Acrylamide is a naturally occurring chemical found in a wide range of different foods from chips to coffee to breakfast cereals to breads, but it also is one of the most misunderstood by consumers.\u00a0 2010 will be a key year of focus on acrylamide by health and regulatory bodies across the globe, including the FDA, WHO and Health Canada .<\/p>\n<p>Join us as we host a briefing that connects health and science journalists with credentialed experts to discuss the emerging science on acrylamide.\u00a0 The one-hour session will examine:<\/p>\n<ul>\n<li>How dietary acrylamide forms,<\/li>\n<li>The state of the current science,<\/li>\n<li>Nutritional advice for consumers,<\/li>\n<li>Strategies to reduce acrylamide formation, and<\/li>\n<li>Upcoming regulatory milestones.<\/li>\n<\/ul>\n<p>What:\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 International Food Information Council (IFIC) Foundation Web cast on Acrylamide<\/p>\n<p>When: \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Thursday, February 11, 2010\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1:00 PM \u2013 2:00 PM EST<\/p>\n<p>Who:\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tony Flood, Director, Food Safety Communications, International Food Information Council Foundation<\/p>\n<p>Carl Winter, PhD, Director Food Safe Program, University of California, Davis<\/p>\n<p>Julie Jones, PhD, CNS, ISN, Endowed Chair in Science;<\/p>\n<p>Family, Consumer and Nutritional Sciences Department, College of St. Catherine, St. Paul, MN<\/p>\n<p>David Lineback, PhD, Former Director, Joint Institute for Food Safety and Applied Nutrition, University of Maryland at College Park<\/p>\n<p>Web Address:\u00a0\u00a0 <a href=\"https:\/\/www1.gotomeeting.com\/register\/148451032\">https:\/\/www1.gotomeeting.com\/register\/148451032 <\/a>(after registering, you will receive a confirmation email containing further information about joining the webinar)<\/p>\n<p>Dial In #: \u00a0 888-517-2464<br \/>\n630-827-6816 (international)<br \/>\nPasscode: 865 4230<\/p>\n<p>Twitter: #acrylamide<\/p>\n<p>Questions: \u00a0\u00a0\u00a0 Please contact <a href=\"mailto:mittenthal@ific.org\">Eric Mittenthal<\/a> or <a href=\"mailto:matthews@ific.org\">Jania Matthews<\/a> at 202-296-6540<\/p>\n<p>&nbsp;<\/p>\n<p>This is an informational program that we think our readers my be interested in.\u00a0 Thank you.\u00a0 The Nutritionknowhow staff.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>An International Food Information Council Foundation Exclusive Web Cast Journalist Briefing WASHINGTON, February 8, 2010 \u2014 Acrylamide is a naturally occurring chemical found in a wide range of different foods from chips to coffee to breakfast cereals to breads, but it also is one of the most misunderstood by consumers.\u00a0 2010 will be a key year of focus on acrylamide&nbsp;<a href=\"https:\/\/nutritionknowhow.org\/blog\/nutrition-2\/exploring-the-facts-and-myths-of-dietary-acrylamide\/\" class=\"read-more\">Continue Reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":8557,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[780],"tags":[338,339,1085,340],"class_list":["post-1952","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nutrition-2","tag-acrylamides","tag-food-regulation","tag-b","tag-healthy-food-preparation","cat-780-id"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2010\/02\/pic-pretzels-popcorn.jpg","_links":{"self":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/1952"}],"collection":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/comments?post=1952"}],"version-history":[{"count":4,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/1952\/revisions"}],"predecessor-version":[{"id":8381,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/1952\/revisions\/8381"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media\/8557"}],"wp:attachment":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media?parent=1952"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/categories?post=1952"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/tags?post=1952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}