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Human exposure and internal dose assessments of acrylamide in food

✍ Scribed by E. Dybing; P.B. Farmer; M. Andersen; T.R. Fennell; S.P.D. Lalljie; D.J.G. Müller; S. Olin; B.J. Petersen; J. Schlatter; G. Scholz; J.A. Scimeca; N. Slimani; M. Törnqvist; S. Tuijtelaars; P. Verger

Book ID
116461353
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
587 KB
Volume
43
Category
Article
ISSN
0278-6915

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## Abstract The formation of acrylamide during heating of certain foodstuffs constitutes a potential health hazard. The health risk assessment should be based on knowledge about the relation between dietary exposure to acrylamide and internal doses of acrylamide and its genotoxic metabolite glycida