{"id":251,"date":"2007-09-19T13:49:35","date_gmt":"2007-09-19T18:49:35","guid":{"rendered":"http:\/\/ezing.me\/transfer\/?p=251"},"modified":"2014-09-23T09:25:33","modified_gmt":"2014-09-23T14:25:33","slug":"center-of-research-excellence-offers-program-on-risks-of-food-toxin-aug-7","status":"publish","type":"post","link":"https:\/\/web20.olemiss.edu\/news\/wordpress\/center-of-research-excellence-offers-program-on-risks-of-food-toxin-aug-7\/","title":{"rendered":"Center of Research Excellence Offers Program on Risks of Food Toxin Aug. 7"},"content":{"rendered":"

OXFORD, Miss. – The latest in a series of community
\noutreach programs presented by the University of
\nMississippi’s Center of Research Excellence in Natural
\nProducts Neuroscience focuses on a little-known food toxin
\ncalled acrylamide.
\n<\/span><\/p>\n

\n\u00a0\n<\/p>\n


“Would You Like Some Acrylamide with Your Fries?” is set
\nfor 6:30 p.m. Aug. 7 at the Oxford Conference Center.
\nRefreshments are served at 6 p.m. The program is free and
\nopen to the public.
\n<\/span><\/p>\n

\n\u00a0\n<\/p>\n

\nAn odorless chemical, acrylamide is a suspected
\ncancer-causing agent used to manufacture certain chemicals,
\nplastics and dyes. It has recently been found to be a
\nnatural by-product of cooking certain foods, particularly
\nstarchy foods such as french fries, potato chips, bread,
\nrice and processed cereals, according to the U.S. Food and
\nDrug Administration.
\n<\/span>\n<\/p>\n

\nAbir El-Alfy, research assistant professor in the School of
\nPharmacy’s pharmacology department, is the speaker for the
\nsession. Following his presentation, “Acrylamide in Food:
\nA Health Concern and a Safety Issue,” he plans to take
\nquestions from the audience.
\n<\/span>\n<\/p>\n

\n“I had only marginally heard about acrylamide, so was quite
\ninterested when Dr. El-Alfy mentioned her ongoing research
\nin this area,” said Sherra Jones, project coordinator of
\nCORE-NPN, and organizer of the Community Outreach Program.
\n“I think that armed with all the information possible, we
\nmake better choices in the foods we eat.”
\n<\/span>\n<\/p>\n

\nThe series is designed to provide information to help
\nindividuals make informed decisions about their health,
\nsaid Rae R. Matsumoto, professor of pharmacology and
\ndirector of CORE-NPN. The programs are scheduled the first
\nTuesday of each month.
\n<\/span>\n<\/p>\n

\nOther topics to be explored in the series are “Depression –
\nSad, Lonely and Blue,” “Stroke – Recognizing the Signs and
\nSymptoms,” “Alcohol – Its Use, Abuse and Addiction,”
\n“Headache or Migraine – What’s the Difference?” and
\n“Stimulants – What’s the Harm?”
\n<\/span>\n<\/p>\n

\nCORE-NPN is a research and training program in the UM
\nSchool of Pharmacy funded by the National Center for
\nResearch Resources at the National Institutes of Health.
\nThe five-year grant, which began last fall, allows
\ninvestigators to conduct state-of-the-art research to
\nidentify components and properties of natural products that
\naffect the nervous system.
\n<\/span>\n<\/p>\n

\nFor more information or assistance related to a disability,
\ncontact Sherra Jones at 662-915-1285 or by e-mail at
\nCORE-NPN@olemiss.edu.
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

OXFORD, Miss. – The latest in a series of community outreach programs presented by the University of Mississippi’s Center of Research Excellence in Natural Products Neuroscience focuses on a little-known food toxin called acrylamide. \u00a0<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[222],"tags":[],"yoast_head":"\nCenter of Research Excellence Offers Program on Risks of Food Toxin Aug. 7 - Ole Miss News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/news.olemiss.edu\/center-of-research-excellence-offers-program-on-risks-of-food-toxin-aug-7\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Center of Research Excellence Offers Program on Risks of Food Toxin Aug. 7 - 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