Acrylamide in foods: exposure and elimination

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F10%3APU90514" target="_blank" >RIV/00216305:26310/10:PU90514 - 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
Acrylamide in foods: exposure and elimination
Original language description
Acrylamide as a probably carcinogenic compound has been found in many staple foods in a level attracting attention of food safety bodies and consumers as well. Besides coffee and potato specialities 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. An assessment of acrylamide exposure from food in the region of Central Europe has not been surveyed yet. Therefore, the preliminary survey on 285 respondents from Slovak and Czech Republic was successfully executed. The results demonstrate the exposure of acrylamide from food varies between 0.13 and 4.1 ug of acrylamide per kg of body weight daily with the highest contribution of biscuits (37 %). The share of biscuits on acrylamide intake increases with lower age of consumers (60 % of acrylamide intake comes from biscuits in the group below 20 years). Among possible approac
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
5th Central European Congress on Food Book of Full Papers
ISBN
978-80-89088-89-8
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
Bratislava
Event date
May 18, 2010
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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