Acrylamide in food: Are french fried potatoes and crisps carcinogenic?

European Journal of Lipid Science and Technology

Volumn 104, Issue 11, 2002, Pages 711-712

  Baars, Bert Jan ^a  

^a NATIONAL INSTITUTE FOR PUBLIC HEALTH AND THE ENVIRONMENT   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

ACRYLAMIDE; MONOMER; STARCH;

BODY WEIGHT; CANCER RISK; CARCINOGENICITY; COOKING; DIET; EDITORIAL; FOOD ANALYSIS; NEUROTOXICITY; PERIPHERAL NEUROPATHY; POTATO; PUBLICATION; RISK; SMOKING; SWEDEN; TOBACCO;

NICOTIANA TABACUM; SOLANUM TUBEROSUM;

EID: 0036452369     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/1438-9312(200211)104:11<711::AID-EJLT2222711>3.0.CO;2-Z     Document Type: Editorial

References (4)

1. US-EPA: Acrylamide. EPA Integrated Risk Information System (IRIS, 1993); at www.epa.gov/iris.
2. WHO: Acrylamide. In: Guidelines for Drinking-water Quality, Second Edition, Volume 2: Health Criteria and Other Supporting Information. International Programme on Chemical Safety, World Health Organization, Geneva (1996) Switzerland.
3. WHO/FAO: Joint WHO/FAO press release/51, 27 June 2002; at www.who.int/mediacentre/releases/release51/en/
4. C. Gertz, S. Klostermann: Analysis of acrylamid and mechanismns of its formation in deep-fried products. Eur. J. Lipid Sci. Technol 104 (2002) 762-771.