CSPI to Urge Limits on Acrylamide in Processed Foods; News Conference Set for June 4

6/2/2003

From: Jeff Cronin of the Center for Science in the Public Interest, 202-777-8370; http://www.cspinet.org

News Advisory:

The nation's leading food-safety and nutrition watchdog group, the Center for Science in the Public Interest (CSPI), will call on the Food and Drug Administration (FDA) to set limits on the amounts of acrylamide in processed foods.

Acrylamide, a known carcinogen and neurotoxin, was discovered by Swedish scientists in certain fried and baked foods last year-a finding confirmed by the FDA. CSPI will announce the filing of a petition with the FDA at a news conference at the National Press Club in Washington on Wednesday, June 4, at noon EDT.

Who:

-- Michael F. Jacobson, Ph.D., CSPI executive director

-- Dale B. Hattis, Ph.D., Research Professor, Clark University

What: News conference announcing CSPI's petition to FDA asking for the agency to set limits on the amounts of acrylamide allowed in processed foods. Acrylamide levels of various packaged foods will be presented; several of those foods will be on display.

When: Noon EDT on Wednesday, June 4

Where: National Press Club (Lisagor Room), 529 14th Street, NW, Washington DC

Editors Note: The information in this news advisory is strictly for media planning purposes only and is embargoed until Noon EDT on Wednesday, June 4.

The Center for Science in the Public Interest (CSPI) is a nonprofit health-advocacy group based in Washington, D.C., that focuses on nutrition and food safety. CSPI is supported largely by the 800,000 U.S. and Canadian subscribers to its Nutrition Action Healthletter and by foundation grants.

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