Acrylamide in foods: exposure and elimination

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Acrylamide in foods: exposure and elimination

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Acrylamide in foods: exposure and elimination

Popis výsledku anglicky

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

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

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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Počet stran výsledku

6

Strana od-do

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Název nakladatele

Neuveden

Místo vydání

Neuveden

Místo konání akce

Bratislava

Datum konání akce

18. 5. 2010

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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