The dietary intake of acrylamide (AA) is a health concern, and food is being monitored
worldwide, but the extent of AA exposure from the diet is uncertain. The aim of this review …

Exposure to certain chemicals in the environment may contribute to the risk of developing
cancer. Although cancer risk from environmental chemical exposure among general …

Acrylamide (AA) was firstly detected in food in 2002, and since then, studies on AA analysis,
occurrence, formation, toxicity, risk assessment and mitigation have been extensively carried …

EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has
widespread uses as an industrial chemical. It is also formed when certain foods are …

Acrylamide causes neurotoxicity, reproductive, and developmental disorders and some
tumors in animals. The effect of acrylamide on human health is still not fully understood …

Acrylamide (ACR) is a chemical compound, that forms in starchy food products during
cooking at high-temperatures, including frying, baking, and roasting. ACR is a known lethal …

Background Accurate assessment of polyphenol intakes is needed in epidemiologic
research in order to study their health effects, and this can be particularly challenging in …

The aim of the present study was to determine and compare the levels of acrylamide in
different types of bread and bakery products using a LC–MS/MS method, before and after …

Food processing contaminants (FPCs) form a wide group of chemicals that are generated
during different cooking practices. This study was aimed at determining the levels of a …

A meta‐analysis published in 2015 noted a marginally increased risk of endometrial and
ovarian cancers in non‐smoking women with dietary acrylamide intake, but only a few …