Acrylamide (ACR) is a chemical used in many industries around the world and more recently
was found to form naturally in foods cooked at high temperatures. Acrylamide was shown to …

The review summarises the results of almost 5 years of academic and industrial research on
acrylamide in cereal products. Significant progress in this field has been made during that …

Acrylamide occurs in foods commonly consumed in diets worldwide. It is formed from the
reaction of reducing sugars (eg, glucose or fructose) with the amino acid asparagine via the …

Potentially toxic acrylamide is largely derived from heat-induced reactions between the
amino group of the free amino acid asparagine and carbonyl groups of glucose and fructose …

Acrylamide (ACR) is used in the manufacture of polyacrylamides and has recently been
shown to form when foods, typically containing certain nutrients, are cooked at normal …

The fact that acrylamide, a proven rodent carcinogen, is present in significant quantities (up
to several mg/kg of foodstuff) in a wide range of commonly consumed human foods is …

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, a probable human carcinogen, is formed in several foods during high-
temperature processing. So far, epidemiological studies have not shown any association …

Acrylamide (AA) is an animal carcinogen, neurotoxin, and reproductive toxin. AA is formed in
baked and fried carbohydrate-rich foods. Metabolism of AA occurs via epoxidation to …

High amounts of acrylamide in some foods result in an estimated daily mean intake of 50 μg
for a western style diet. Animal studies have shown the carcinogenicity of acrylamide upon …