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Food Chem. 2014 Aug 15;157:310-22. doi: 10.1016/j.foodchem.2014.02.046. Epub 2014 Feb 22.

Risks of dietary acrylamide exposure: a systematic review.

Author information

1
Undergraduation on Federal University of Rio Grande do Sul, Brazil; Graduate Program in Epidemiology, Federal University of Rio Grande do Sul, Brazil. Electronic address: barbara.riboldi@gmail.com.
2
Undergraduation on Federal University of Rio Grande do Sul, Brazil. Electronic address: alvarovinhas@hotmail.com.
3
Undergraduation on Federal University of Rio Grande do Sul, Brazil; Department of Nutrition, Health Sciences Centre, Federal University of Santa Catarina, Florianópolis, SC, Brazil. Electronic address: juliamoreira@gmail.com.

Abstract

Acrylamide (AA) is a probable human carcinogen found in carbohydrate-rich foods that have been heated to high temperatures. AA dietary exposure has been associated to development of health problems. We perform a systematic review to elucidate the association of dietary AA exposure and human health problems. Articles were screened by reading titles and abstracts before the full text of eligible articles was read (κ=0.824). Data were harvested by two reviewers and checked by a third. Forty-one articles were analyzed and assessment of dietary exposure proved to be far from uniform and suffered from limitations that possibly impact on the validity of outcomes with relation to human health. Risk assessment of dietary acrylamide exposure is in need of high quality methods for evaluating dietary exposure and validated acrylamide content databases.

KEYWORDS:

Acrylamide; Dietary exposure; Humans; Risks

PMID:
24679786
DOI:
10.1016/j.foodchem.2014.02.046
[Indexed for MEDLINE]

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