Chemistry and Safety of Acrylamide in Food Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry biochemistry and safety of this compound. Acrylamide induced neurotoxicity reproductive toxicity genotoxicity and carcinogenicity are potential human health risks based on animal studies. Because exposure of humans to acrylamide can come from both external sources and the diet there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort experts from eight countries have presented data on the chemistry analysis metabolism pharmacology and toxicology of acrylamide. Specifically covered are the following aspects: exposure from the environment and the diet biomarkers of exposure risk assessment epidemiology mechanism of formation in food biological alkylation of amino acids peptides proteins and DNA by acrylamide and its epoxide metabolite glycidamide neurotoxicity reproductive toxicity and carcinogenicity protection against adverse effects and possible approaches to reducing levels in food. Cross fertilization of ideas among several disciplines in which an interest in acrylamide has developed including food science pharmacology toxicology and medicine will provide a better understanding of the chemistry and biology of acrylamide in food and can lead to the development of food processes to decrease the acrylamide content of the diet. Interest in the chemistry biochemistry and safety of acrylamide is running high. These proceedings contain presentations by experts from eight countries on the chemistry analysis metabolism pharmacology and toxicology of the compound.