Acrylamide food risk [7]

Lancet

Volumn 361, Issue 9355, 2003, Pages 434-

  Shaw, Ian ^a   Thomson, Barbara ^a  

^a ESR Christchurch Science Centre   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

ACRYLAMIDE;

CANCER RISK; COOKING; FOOD; FOOD COMPOSITION; FOOD PROCESSING; HUMAN; LETTER; PRIORITY JOURNAL;

EID: 0037308479     PISSN: 01406736     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0140-6736(03)12413-0     Document Type: Letter

References (5)

1. Tareke E., Rydberg P., Karlsson P., Eriksson S., Tornqvist M. Chem Res Toxicol. 13:2000;517-522.
2. Mottram D.S., Wedzicha B.L., Dodson A.T. Nature. 419:2002;448.
3. IPCS International Programme on Chemical Safety, Environmental Health Criteria 49: acrylamide. Geneva: World Health Organization, 1985.
4. Russell D., Parnell W., Wilson N. NZ Food: NZ people and key results of the 1997 National Nutrition Survey. 1999;Ministry of Health, Wellington.
5. Final opinion of the Scientific Committee on Food on new findings regarding the presence of acrylamide in food (SCF/CS/CNTM/CONT/4). Brussels: European Commission, 2002. Available at http://europa.eu.int/comm/food/fs/sc/scf/out131_en.pdf (accessed Dec 6, 2002).