Results 11 to 20 of about 303,900 (388)
Redox ReportBackground: Acrylamide is a toxic substance formed in some foods that require high-temperature cooking processes and has been implicated as a gonadotoxic agent. Zinc, on the other hand, is a known antioxidant with fertility-enhancing properties.
Ayodeji Johnson Ajibare +3 more
doaj +2 more sources
Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies
Foods, 2023 Acrylamide, identified by the International Cancer Research Center as a possible carcinogenic compound to humans, is a contaminant formed as a result of the thermal process in many foods, such as coffee, French fries, biscuits and bread, which are ...
B. Başaran, Burcu Çuvalci, G. Kaban
semanticscholar +1 more source
Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods
International Journal of Environmental Research and Public Health, 2023 Acrylamide, a thermal process contaminant, is generated in carbohydrate-rich foods processed at high temperatures (above 120 °C). Since acrylamide indicates a human health concern, the acrylamide contents of various foods and the dietary exposure of the ...
Cennet Pelin Boyaci Gunduz
semanticscholar +1 more source
Assessment of the genotoxicity of acrylamide
EFSA journal. European Food Safety Authority, 2022 EFSA was requested to deliver a statement on a recent publication revisiting the evidence for genotoxicity of acrylamide (AA). The statement was prepared by a Working Group and was endorsed by the CONTAM Panel before its final approval.
D. Benford +3 more
semanticscholar +1 more source
Life, 2022 The Acrylamide is a toxic compound generated under oxidative stress arising from intracellular ROS production and induced toxicity. It is frequently used in industry and generated through the heating of tobacco and foods high in carbohydrates.
Samya Z. Sayed +6 more
semanticscholar +1 more source
International Journal of Environmental Research and Public Health, 2021 Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being ...
Cristina Sarion, G. Codină, A. Dabija
semanticscholar +1 more source
Acrylamide in Corn-Based Thermally Processed Foods: A Review
Journal of Agricultural and Food Chemistry, 2022 Widely consumed thermally processed corn-based foods can have a great contribution to acrylamide dietary intake, thus bearing a high public health risk and requiring attention and application of strategies for its reduction.
S. Žilić +7 more
semanticscholar +1 more source
Acrylamide Contents of Local Snacks in Singapore
Frontiers in Nutrition, 2021 Acrylamide is a carcinogen that forms in foods processed at high temperatures. In this study, acrylamide contents of 30 local snacks commonly consumed by the three ethnic groups (Malay, Chinese, and Indian) in Singapore were analysed by using liquid ...
Michelle Ting Yun Yeo +3 more
doaj +1 more source
Frontiers in Nutrition, 2022 Diet is a main source of acrylamide exposure to humans. Existing observational data on the relationship between dietary exposure to acrylamide and risk of cancer are inconsistent.
T. Filippini +12 more
semanticscholar +1 more source
Scientific African, 2023 Since the discovery of acrylamide in heat-treated foods (crisps and biscuits) in April 2002, by a Swedish study, many efforts have been made to reduce acrylamide levels in foods.
Amr A. El-Sayed +2 more
doaj +1 more source