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

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

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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Počet stran výsledku

6

Strana od-do

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Název nakladatele

Neuveden

Místo vydání

Neuveden

Místo konání akce

Brno

Datum konání akce

3. 12. 2010

Typ akce podle státní příslušnosti

CST - Celostátní akce

Kód UT WoS článku

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