Journal ArticleDOI
Human exposure and internal dose assessments of acrylamide in food
E. Dybing,Peter B. Farmer,Melvin E. Andersen,Timothy R. Fennell,Sam P.D. Lalljie,D.J.G. Müller,Stephen S. Olin,Barbara J. Petersen,Josef Rudolf Schlatter,Gabriele Scholz,Joseph Scimeca,N. Slimani,Margareta Törnqvist,S. Tuijtelaars,Philippe Verger +14 more
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TLDR
The data on acrylamide levels in food including its formation and analytical methods, the determination of human consumption patterns, dietary intake of the general population, estimation of maximum intake levels and identification of groups of potentially high intakes are reviewed.About:
This article is published in Food and Chemical Toxicology.The article was published on 2005-03-01. It has received 369 citations till now. The article focuses on the topics: Exposure assessment & Food Analysis.read more
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Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies
TL;DR: In this article, the latest available data on acrylamide and HMF have been reviewed focusing on available mitigation strategies, metabolism, dietary exposure, and toxicity, and the major gaps of knowledge have been identified and the perspective of ongoing and future research was established.
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A Prospective Study of Dietary Acrylamide Intake and the Risk of Endometrial, Ovarian, and Breast Cancer
Janneke G. F. Hogervorst,Leo J. Schouten,Erik J M Konings,R. Alexandra Goldbohm,Piet A. van den Brandt +4 more
TL;DR: The Netherlands Cohort Study on diet and cancer observed increased risks of postmenopausal endometrial and ovarian cancer with increasing dietary acrylamide intake, particularly among never-smokers.
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Review of methods for the reduction of dietary content and toxicity of acrylamide.
Mendel Friedman,Carol Levin +1 more
TL;DR: Researchers are challenged to apply the available methods and to minimize the acrylamide content of the diet without adversely affecting the nutritional quality, safety, and sensory attributes, including color and flavor, while maintaining consumer acceptance.
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A review of the toxicology of acrylamide.
TL;DR: There is some consensus that low levels of ACR in the diet are not a concern for neurotoxicity or reproductive toxicity in humans, although further research is need to study the long-term, low-level cumulative effects on the nervous system.
Journal ArticleDOI
Acrylamide in cereal products: A review
TL;DR: In this article, a review summarises the results of almost 5 years of academic and industrial research on acrylamide in cereal products, including its mitigation in potato products, with further focus being on cereal products.
References
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IARC Monographs on the Evaluation of the Carcinogenic Risk of Chemicals to Humans
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Acrylamide is formed in the Maillard reaction
TL;DR: It is shown how acrylamide can be generated from food components during heat treatment as a result of the Maillard reaction between amino acids and reducing sugars.
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Analysis of Acrylamide, a Carcinogen Formed in Heated Foodstuffs
TL;DR: Consumption habits indicate that the acrylamide levels in the studied heated foods could lead to a daily intake of a few tens of micrograms, and the various analytic data should be considered as proof of the identity of acylamide.
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Acrylamide from Maillard reaction products
Richard H. Stadler,Imre Blank,Natalia Varga,Fabien Robert,Jörg Hau,Philippe A. Guy,Marie-Claude Robert,Sonja Riediker +7 more
TL;DR: It is shown that acrylamide can be released by the thermal treatment of certain amino acids (asparagine, for example), particularly in combination with reducing sugars, and of early Maillard reaction products (N-glycosides).
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Chemistry, biochemistry, and safety of acrylamide. A review.
TL;DR: The potential of exposure to acrylamide has been extensively studied in cells, tissues, animals, and humans as mentioned in this paper, and the effects of exposure in humans have been extensively investigated.