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About Dietary Acrylamide and Human Cancer A Systematic Review of Literature
This document summarizes a systematic review of literature on the relationship between dietary acrylamide intake and human cancer risk. It discusses acrylamide as a byproduct of the Maillard reaction in cooked foods, animal studies showing acrylamide is carcinogenic, and epidemiological studies that have explored the potential association with various cancers in humans using food frequency questionnaires or biomarkers. While most studies found no significant association, some reported increased risks for renal, endometrial, and ovarian cancers. However, exposure assessment in these studies has limitations that could underestimate intake levels. Improved methods are still needed.
Detailed Information
| Author: | ['cristhianlds'] |
|---|---|
| Publication Year: | 2019 |
| Pages: | 37 |
| Language: | English |
| Format: | |
| Price: | FREE |
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