Acrylamide, a potential food carcinogen in humans, is biotransformed to the epoxide
glycidamide in vivo. Both acrylamide and glycidamide are conjugated with glutathione …

High amounts of acrylamide in some foods result in an estimated daily mean intake of 50 μg
for a western style diet. Animal studies have shown the carcinogenicity of acrylamide upon …

Regarding the cancer risk assessment of acrylamide (AA) it is of basic interest to know, as to
what amount of the absorbed AA is metabolized to glycidamide (GA) in humans, compared …

Recent findings of acrylamide in many common foods have sparked renewed interest in
assessing human health hazards and the long-term risk associated with exposure to vinyl …

The recent finding that acrylamide (AA), a genotoxic rodent carcinogen, is formed during the
frying or baking of a variety of foods raises human health concerns. AA is known to be …

Acrylamide, a proven rodent carcinogen, is present in carbohydrate-rich food heated at high
temperatures. It can be metabolized into glycidamide mainly by cytochrome P450 2E1 …

Acrylamide (AA) is formed in heat treated carbohydrate rich foods in the so-called Maillard
reaction. AA is readily absorbed in the body and converted to glycidamide (GA) by …

Genotoxic effects of acrylamide are supposed to result from oxidative biotransformation to
glycidamide. After incubation of rat liver slices with acrylamide we detected free glycidamide …

EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has
widespread uses as an industrial chemical. It is also formed when certain foods are …

Acrylamide (AA) is an animal carcinogen, neurotoxin, and reproductive toxin. AA is formed in
baked and fried carbohydrate-rich foods. Metabolism of AA occurs via epoxidation to …