As part of efforts to clarify potential public health risks and identify how to reduce levels of acrylamide in food, the European Commission has announced it has made a new research database available online. The database was established in close co-operation with the European Food Safety Authority and compiles research efforts in the EU on several topics related to the issue of acrylamide in food. Acrylamide, which is a chemical present in food as a result of cooking practices, is thought to pose a possible risk to health.