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Acrylamide content in cigarette mainstream smoke and estimation of exposure to acrylamide from tobacco smoke in Poland [PDF]
Annals of Agricultural and Environmental Medicine, 2016 Introduction and objective Acrylamide is a “probably human carcinogen” monomer that can form in heated starchy food as a result of a reaction between asparagine and reducing sugars via Maillard reaction.
Hanna Mojska +2 more
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Determination of Acrylamide in Selected Foods from the Romanian Market
Foods, 2021 Several processed food products may contain toxic compounds considered risk factors for human health. Known for its possible carcinogenic effects, acrylamide is an organic compound periodically analyzed by the entities responsible for consumer safety ...
Elena Narcisa Pogurschi +7 more
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What do we know about acrylamide levels in rice and rice products? A general overview [PDF]
Food Chemistry: XAcrylamide, a potential carcinogen formed from the reaction of reducing sugars with asparagine at high temperatures, is found in widely consumed foods such as bakery products, cereal products, potato products, and coffee.
Semra Navruz-Varlı +2 more
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Current Research in Food Science, 2022 The amount of acrylamide in asparagine rich thermally processed foods has been broadly monitored over the past two decades. Acrylamide exposure can be estimated by using the concentration of acrylamide found in foods and alternatively, biomarkers of ...
Işıl Gürsul Aktağ +3 more
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Toxics, 2021 Acrylamide in food is formed by the Maillard reaction. Numerous studies have shown that acrylamide is a neurotoxic and carcinogenic compound. The aim of this study was to determine the level of acrylamide in breast milk at different lactation stages and ...
Hanna Mojska +3 more
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Frontiers in Nutrition, 2022 Acrylamide (AA) is a food contaminant, and amino acids are suggested to mitigate its toxicity by forming adducts. The emergence of acrylamide adducts may cause underestimation of acrylamide exposure level as well as trigger new safety problems.
Dan Li +13 more
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Postgraduate Medical Journal, 1977 SummaryA small epidemic of acrylamide poisoning amongst workers in the construction industry is described. The clinical features of this condition are reviewed and two cases are described in which residual neurological problems persisted for over 1 year. The literature on acrylamide poisoning is reviewed and it is recommended that this substance should
C M, Kesson, A W, Baird, D H, Lawson
openaire +2 more sources
Allicin Promoted Reducing Effect of Garlic Powder through Acrylamide Formation Stage
Foods, 2022 Background: Acrylamide is formed during food heating and is neurotoxic to animals and potentially carcinogenic to humans. It is important to reduce acrylamide content during food processing.
Xiude Li +6 more
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Cereal grain with low acrylamide formation potential as a raw material for safer cereal-based food products in Serbia [PDF]
Selekcija i Semenarstvo, 2022 The presence of acrylamide, a mutagen and a Group 2A carcinogen, in food, is a health concern that might raise cancer risk. Acrylamide is mainly formed in the Maillard reaction between free asparagine and reducing sugars, during industrial thermal food ...
Nikolić Valentina +6 more
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