Risks of dietary acrylamide exposure: A systematic review

Food Chemistry

Volumn 157, Issue , 2014, Pages 310-322

  Riboldi, Bárbara Pelicioli ^a   Vinhas, Álvaro Marchand ^a   Moreira, Júlia Dubois ^a,b  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Acrylamide; Dietary exposure; Humans; Risks

Indexed keywords

AMIDES; CHEMICAL CONTAMINATION; HEALTH; RISKS;

ACRYLAMIDES; DIETARY EXPOSURE; HIGH TEMPERATURE; HUMAN CARCINOGEN; HUMAN HEALTH; HUMAN HEALTH PROBLEMS; HUMANS; SYSTEMATIC REVIEW;

RISK ASSESSMENT;

ACRYLAMIDE; CARCINOGEN;

ARTICLE; DATA BASE; DIETARY INTAKE; FOOD INTAKE; FOOD QUALITY; HEALTH HAZARD; HEALTH SURVEY; HUMAN; NUTRITIONAL ASSESSMENT; OUTCOME ASSESSMENT; QUALITY CONTROL; RISK ASSESSMENT; SYSTEMATIC REVIEW; VALIDITY; ADVERSE EFFECTS; CHEMISTRY; DIET; HEAT;

ACRYLAMIDE; CARCINOGENS; DIET; HOT TEMPERATURE; HUMANS; RISK ASSESSMENT;

EID: 84896110194     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.02.046     Document Type: Review

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