This probabilistic analysis estimated daily dietary exposures of the US population to
heterocyclic amines and polycyclic aromatic hydrocarbons from meat and some varieties of …

Acrylamide is a heat-induced carcinogen compound that is found in some foods
consequently to cooking or other thermal processes. In the second French Total Diet Study …

The aim of this study was to investigate acrylamide levels in foods obtained from the Latvian
market. Eight sample groups including traditional Latvian food products (rye bread, rye …

Heterocyclic amines (HCAs) have been identified as highly mutagenic and are risk factors
for human cancer. In recent years, the intake of fast‐food meat products has increased …

The diet of children (aged 7 to 15) and (young) adults (aged 16 to 69) in the Netherlands is
safe with respect to the intake of nitrate, which is mainly present in vegetables. The amount …

High levels of acrylamide have been found in foods heated at high temperatures, especially
in carbohydrate rich foods. Several kinds of foods (industrially produced) representing …

Acrylamide, a colourless and odourless crystalline solid, formed via the Maillard reaction in
food, has been reported with harmful properties for humans, such as toxicity and …

The objective of thisworkis to investigate how exposedis the Algerian population to ACR. It is
a toxicchemicalthatformsduring the cooking of certain foods. Acrylamide content …

Acrylamide is a monomer that can form in heated starchy food as a result of Maillard
reaction. The adverse effects of acrylamide in humans are neurotoxicity and carcinogenicity …