نتایج جستجو برای: acrylamide and decreasing non
تعداد نتایج: 17010755 فیلتر نتایج به سال:
BACKGROUND Acrylamide has shown developmental and reproductive toxicity in animals, as well as neurotoxic effects in humans with occupational exposures. Because it is widespread in food and can pass through the human placenta, concerns have been raised about potential developmental effects of dietary exposures in humans. OBJECTIVES We assessed associations of prenatal exposure to dietary acry...
BACKGROUND Acrylamide as a possible carcinogen is known to form in heated carbohydrate-rich food such as potato chips. In this study, the effect of three potato varieties (Agria, Sante and Savalan) and two blanching conditions (75 °C for 9 min and 83 °C for 2.5 min) on the concentration of precursors and acrylamide reduction in potato chips was investigated. RESULTS Results revealed that pota...
BACKGROUND The rodent carcinogen acrylamide was discovered in 2002 in commonly consumed foods. Epidemiologic studies have observed positive associations between acrylamide intake and endometrial, ovarian, and breast cancer risks, which suggest that acrylamide may have sex-hormonal effects. METHODS We cross-sectionally investigated the relationship between acrylamide intake and plasma levels o...
methodology non-native participants in this study were sixty ba students majoring in english literature and teaching english as a foreign language at khayyam university of mashhad. they were senior students, between 21 to 24 years old, who had studied english for at least three and a half years and had passed several courses including grammar, reading, conversation, and writing. this was assum...
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 determi...
OBJECTIVE To assess the current status of the acrylamide in the Chinese food supply, the dietary acrylamide exposure in the Chinese population and to estimate the public health risks of the current consumption. METHODS The acrylamide content in the total diet study (TDS) food samples was analyzed using an LC-MS/MS method. Based on the analytical results, the dietary exposure calculations were...
Acrylamide or 2-propenamide is a chemical compound, with chemical formula CH2=CH–CO–NH2, that can be produced at high levels in high-carbohydrate heattreated foods. The risks of acrylamide to health and its toxic properties (neurotoxicity, genotoxicity, carcinogenicity and reproductive toxicity) were demonstrated by the Scientific Committee on Toxicity, Ecotoxicity and the Environment in 2001. ...
Acrylamide is a probable human carcinogen, with industrial contact, tobacco smoking and foods processed at high temperatures as the main routes of exposure. In animal studies oral intake of acrylamide has been related to cancer development, with indications that the increased cancer occurrence especially regards endocrine related tumors. In human epidemiological studies, dietary exposure to acr...
BACKGROUND Acrylamide is a common dietary exposure that crosses the human placenta. It is classified as a probable human carcinogen, and developmental toxicity has been observed in rodents. OBJECTIVES We examined the associations between prenatal exposure to acrylamide and birth outcomes in a prospective European mother-child study. METHODS Hemoglobin (Hb) adducts of acrylamide and its meta...
INTRODUCTION In April 2002, researchers at the Swedish National Food Administration and Stockholm University, using a new analytical procedure, announced they had discovered the presence of acrylamide in foods prepared by heating (frying, baking) at temperatures above 120°C (Swedish 2002; Tareke et al. 2002). Identification of acrylamide in these foods, which include french fries, potato chips ...
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