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 (ACR) is a common pollutant formed during food thermal processing such as
frying, baking and roasting. ACR and its metabolites can cause various negative effects on …

Acrylamide is a thermal process contaminant, which gets global attention due to its
neurotoxic nature and its omnipresence in carbohydrate-rich foods. Chronic exposure to …

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 is a hazardous substance inducing oxidative stress. Based on some evidence
on the antioxidant properties of fenugreek, Trigonella foenum-graecum, this study was …

Acrylamide (AA) is an important industrial chemical agent that is mainly used in the
production of polymers and copolymers. Recently it has been attention because of its …

Cadmium (Cd) has been reported to reduce male fertility, impair reproductive capacity, and
play a major role in the pathogenesis of infertility. This study was conducted to investigate …

Thermal processing of food has the potential to produce a number of unwanted chemical
substances. One of these compounds that is created is acrylamide (in starch-rich foods) …

Acrylamide (AA) and its metabolites have been recognized as potential carcinogens, but
also they can cause other negative symptoms in human or animal organisms and therefore …

Acrylamide (AA) is considered genotoxic, neurotoxic and a 'probable human carcinogen'. It
is included in group 2 A of the International Agency for Research on Cancer (IARC). The …