Comparison of dietary exposure of acrylamide in high school student group of Czech and Slovak Republic

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F10%3APU90477" target="_blank" >RIV/00216305:26310/10:PU90477 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—

Result language
angličtina
Original language name
Comparison of dietary exposure of acrylamide in high school student group of Czech and Slovak Republic
Original language description
The acrylamide is classified by IARC as a probably human carcinogenic agent. The acrylamide arises from reducing saccharides and asparagine in thermally processed foods at temperature higher then 120 C. Due to a wide occurrence of acrylamide in many staple cereal and potato based foods the exposure to acrylamide cannot be omitted. This study is focused on the evaluation of the preliminary survey on the acrylamide exposure from foods with a supposed higher acrylamide level in the group of high school students in the Czech and Slovak Republic and a comparison of acrylamide exposure in these two countries. A frequency and a distribution of consumption of food during a day were ascertained by standardized interview using a questionnaire. The data were evaluated depending on gender and time of day consumption. Exposure of acrylamide was compared in the Czech and Slovak Republic.
Czech name
—
Czech description
—

Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
1st International Congress on Food Technlology. Abstract Book.
ISBN
978-975-00373-3-7
ISSN
—
e-ISSN
—
Number of pages
1
Pages from-to
—
Publisher name
Neuveden
Place of publication
Neuveden
Event location
Antalya
Event date
Nov 3, 2010
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
—

Similar results(10)