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Название: Chemistry and Safety of Acrylamide in Food
Авторы: Friedman M. (ed.), Mottram D. (ed.)
Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studies. Because exposure of humans to acrylamide can come from both external sources and the diet, a need exists to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries will present data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide.