Acrylamide (AA) is a food contaminant present in a wide range of frequently consumed
foods, which makes human exposure to this toxicant unfortunately unavoidable. However …

Acrylamide (AA) is a process-contaminant formed during Maillard Reaction (MR) in starchy
foods heated at temperatures above 120° C. It has been classified by the International …

Exposure of polyunsaturated fatty acid (PUFA)-rich culinary oils (COs) to high temperature
frying practices generates high concentrations of cytotoxic and genotoxic lipid oxidation …

Acrylamide occurs in foods commonly consumed in diets worldwide. It is formed from the
reaction of reducing sugars (eg, glucose or fructose) with the amino acid asparagine via the …

Acrylamide (ACR) is a classic neurotoxin in animals and humans. However, the mechanism
underlying ACR neurotoxicity remains controversial, and effective prevention and treatment …

Abstract Background Acrylamide (2-propanamide), an unsaturated amide, occurs in
thermally processed (baked/fried) foods such as potato chips, biscuits, coffee, fried nuts and …

Acrylamide (AA) was firstly detected in food in 2002, and since then, studies on AA analysis,
occurrence, formation, toxicity, risk assessment and mitigation have been extensively carried …

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 …

Potentially toxic acrylamide is largely derived from the heat-inducing reactions between the
amino group of the amino acid asparagine and carbonyl groups of glucose and fructose in …

Since ancient times, breastfeeding has been the fundamental way of nurturing the newborn.
The benefits of breast milk are widely known, as it is a source of essential nutrients and …