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Hemoglobin adducts as a measure of variations in exposure to acrylamide in food and comparison to questionnaire data

✍ Scribed by Anna C. Vikström; Margareta Warholm; Birgit Paulsson; Anna Axmon; Elisabet Wirfält; Margareta Törnqvist

Book ID
116464237
Publisher
Elsevier Science
Year
2012
Tongue
English
Weight
645 KB
Volume
50
Category
Article
ISSN
0278-6915

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## Abstract Acrylamide, a probable human carcinogen, is formed during the cooking of many commonly consumed foods. Data are scant on whether dietary acrylamide represents an important cancer risk in humans. We studied the association between acrylamide and prostate cancer risk using 2 measures of a