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Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents

Last updated on 11-6-2020 by Jill Alexandre
Food consumption and food safety  

Public Access

Published

Peer reviewed scientific article

English

DOI : http://dx.doi.org/10.1016/j.lwt.2008.05.024

Authors

Arisseto Pavesi,A.; M.C. de Figueiredo Toledo; Govaert,Y.; Joris Van Loco; Stéphanie Fraselle; J-M Degroodt; D. Caroba

Keywords

  1. 2001
  2. Acrylamide
  3. ADOLESCENT
  4. Adolescents
  5. Aged
  6. an
  7. approach
  8. approaches
  9. assessment
  10. at
  11. Boys
  12. Bread
  13. Carcinogen
  14. CONSUMPTION
  15. contribution
  16. data
  17. dietary
  18. Dietary intake
  19. Dietary-intake
  20. exposure
  21. exposure assessment
  22. food
  23. food consumption
  24. Foods
  25. Girls
  26. Individuals
  27. intake
  28. LEVEL
  29. levels
  30. method
  31. older
  32. ON
  33. percentile
  34. POPULATION
  35. Recall
  36. Salt
  37. State
  38. WATER
  39. work

Abstract:

Acrylamide dietary intakes from selected foods are estimated in this work for Brazilian adolescents from S+úo Paulo State. The exposure assessment was carried out by combining levels of acrylamide in foods determined analytically by an accredited LC
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Associated health topics:

Acrylamide

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