A comparison of dietary exposure of acrylamide in the Czech and the Slovak Republics

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F10%3APU90513" target="_blank" >RIV/00216305:26310/10:PU90513 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
A comparison of dietary exposure of acrylamide in the Czech and the Slovak Republics
Original language description
Acrylamide is a known health hazardous and potentially carcinogenic compound which is formed naturally in many carbohydrate-rich food products during their heat processing. Besides coffee and potato specialties like potato chips and crisps there is a wide range of cereal based products (bread, crisp bread, cookies, crackers, cakes, gingerbreads, breakfast cereals) which substantially contribute to human exposure of acrylamide. Due to a wide occurrence of acrylamide in many staple cereal and potato basedfoods 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 Republics and a comparison of acrylamide exposure in these two countries. A frequency and a distribution of consumption of foods during a day were ascertained by standardized interview using a questionnaire. The data were evaluated de
Czech name
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Czech description
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Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
STUDENTSKÁ ODBORNÁ KONFERENCE CHEMIE A SPOLEČNOST 2010 Sborník příspěvků
ISBN
978-80-214-4212-2
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
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Publisher name
Neuveden
Place of publication
Neuveden
Event location
Brno
Event date
Dec 3, 2010
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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