Journal
MOLECULAR NUTRITION & FOOD RESEARCH
Volume 57, Issue 12, Pages 2269-2282Publisher
WILEY
DOI: 10.1002/mnfr.201300418
Keywords
Acrolein; Acrylamide; Exposure; Glycidamide; Mercapturic acids
Categories
Ask authors/readers for more resources
alpha,beta,-Unsaturated aliphatic carbonyl compounds are naturally widespread in food, but are also formed during the thermal treatment of food. This applies, for example, to the genotoxic carcinogen acrylamide (AA), but also to acrolein (AC), the simplest ,-unsaturated aldehyde. First observations indicate that human exposure to AC may be higher than the exposure to AA. The DFG Senate Commission on Food Safety therefore compared data on AC and AA available in the scientific literature, evaluating current knowledge on formation, occurrence, exposure, metabolism, biological effects, toxicity, and carcinogenicity and defined knowledge gaps as well as research needs in an opinion on November 19, 2012, in German. The English version was agreed on April 17, 2013.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available