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Background. Numerous studies have demonstrated acrylamide to be both neurotoxic and carcinogenic. At present it is widely recognised that acrylamide is mainly formed through the Maillard reaction from free asparagine and reducing sugars. The major sources of dietary acrylamide are potato products, processed cereals and coffee. Objective. To optimise and validate an analytical method for determining...
Background. Many animal studies have shown that acrylamide is both neurotoxic and carcinogenic. The first reports of acrylamide actually having been found in foodstuffs were published in 2002 by the Swedish National Food Agency in conjunction with scientists from the University of Stockholm. It has since been demonstrated that acrylamide arises in foodstuffs by the Maillard reaction, ie. between free...
The objective of our study was to determine acrylamide level in foods randomly taken from all over Poland in 2007 according to the Commission Recommendation (2007/331/EC). We analysed the acrylamide level using GCQ-MS/MS method. The acrylamide content in tested 119 foods varied from 18 to 2175 µg/kg of product. The highest mean value of this substance was found out in the pre-cooked French fries (1125...
The objective of the tests was to make preliminary assessment of acrylamide intake from the diet in the category of children and adolescents falling into 7-18 age bracket. For the purposes of assessment the our analytical test results were used of acrylamide content in potato crisps and French fries in samples taken randomly from all over Poland, whereas the intake level was estimated on the basis...
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