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DOCUMENT GENERAL INFORMATION

TITLE Human Exposure and Internal Dose Assessment of Acrylamide in Food   Acrylamide.pdf (587.1 KB)
Document ID LIB567
Document type Scientific peer reviewed article
Issue date 08/02/2005
Document reference NA
Original language of the document English
Document produced by ILSI Europe a.i.s.b.l. organisation visiting card
Document financed by ILSI Europe Acrylamide Task Force
Scientific domains
Policy domains
  • Consumer protection
  • Food safety

DOCUMENT TEXT

Short description  This review provides a framework contributing to the risk assessment of acrylamide in food by focusing especially on exposure assessment and internal dose assessment of acrylamide in food. Since the finding that acrylamide is formed in food during heat processing and preparation of food, much effort has been put into understanding its mechanism of formation, on developing analytical methods and determination of levels in food, and on evaluation of its toxicity and potential toxicity and potential human health consequences.
This paper reviews the data on acrylamide levels in food including its formation and analytical methods, the determination of human consumption patterns, dietary intake of the general population, estimation of maximum intake levels and identification of groups of potentially high intakes
Abstract (focusing on the key recommendations)  This review provides a framework contributing to the risk assessment of acrylamide in food. It is based on the outcome of the ILSI Europe FOSIE process, a risk assessment framework for chemicals in foods and adds to the overall framework by focusing especially on exposure assessment and internal dose assessment of acrylamide in food. Since the finding that acrylamide is formed in food during heat ...

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