Andres Elias, Mati Roasto, Mari Reinik, Keiu Nelis, Eha Nurk, Terje Elias
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment 2017 NovAcrylamide is formed when certain foods with low moisture are prepared at above 120 ºC, especially those foods containing asparagine and reducing sugars such as glucose and fructose. Acrylamide is a probable carcinogen, and from animal evidence the margins of exposure indicate a concern for neoplastic effects. On a body weight basis infants´ acrylamide intakes are often higher than those of adults. The aim of the study was to determine acrylamide levels in different commercially-available foods and to assess dietary acrylamide intakes by infants. The acrylamide content in samples ranged widely, from
Andres Elias, Mati Roasto, Mari Reinik, Keiu Nelis, Eha Nurk, Terje Elias. Acrylamide in commercial foods and intake by infants in Estonia. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment. 2017 Nov;34(11):1875-1884
PMID: 28671034
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