Low levels of acrylamide have been found in several foods cooked at high temperatures. While there is sufficient evidence for the carcinogenicity of acrylamide in experimental animals, the few epidemiologic studies conducted to date on occupational and dietary exposure to acrylamide have found no co
Dietary Acrylamide and Cancer Risk in Humans: A Review
✍ Scribed by K. M. Wilson; E. B. Rimm; K. M. Thompson; L. A. Mucci
- Book ID
- 105749999
- Publisher
- SP Birkhäuser Verlag Basel
- Year
- 2006
- Tongue
- English
- Weight
- 213 KB
- Volume
- 1
- Category
- Article
- ISSN
- 1661-5751
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## Abstract The detection of acrylamide, classified as a probable human carcinogen, in commonly consumed foods created public health alarm. Thus far, only 2 epidemiologic studies have examined the effect of dietary acrylamide on cancer risk. Presently, we reanalyzed data from a large population‐bas
## Abstract There has been considerable discourse about whether exposure to acrylamide in foods could increase the risk of human cancer. Acrylamide is classified as a probable human carcinogen, and animal studies have demonstrated an increased incidence of tumors in rats exposed to very high levels