Challenges in estimating the validity of dietary acrylamide measurements.

Background: Acrylamide is a chemical compound present in tobacco smoke and food, classified as a probable human carcinogen and a known human neurotoxin. Acrylamide is formed in foods, typically carbohydrate-rich and protein-poor plant foods, during high-temperature cooking or other thermal processin...

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Publicado en:	European Journal of Nutrition Vol. 52; no. 5; pp. 1503 - 1513
Autores principales:	Ferrari, Pietro, Freisling, Heinz, Duell, Eric, Kaaks, Rudolf, Lujan-Barroso, Leila, Clavel-Chapelon, Françoise, Boutron-Ruault, Marie-Christine, Nailler, Laura, Polidoro, Silvia, Mattiello, Amalia, Palli, Domenico, Tumino, Rosario, Grioni, Sara, Knüppel, Sven, Tjønneland, Anne, Olsen, Anja, Overvad, Kim, Orfanos, Philippos, Katsoulis, Michail, Trichopoulou, Antonia
Formato:	research tables/charts Journal Article
Publicado:	Springer Nature Aug2013
Acceso en línea:	Ver este registro en EBSCOhost