کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9030731 | 1130940 | 2005 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Risk assessment of dietary acrylamide intake in Flemish adolescents
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کلمات کلیدی
IARCUS-EPAFAO/WHONOELNOAELUSDALMSRfDDiI - DIIUS FDA - FDA ایالات متحدهLC–MS–MS - LC-MS-MSInternational Agency for Research on Cancer - آژانس بین المللی تحقیقات سرطانUnited States Environmental Protection Agency - آژانس حفاظت از محیط زیست ایالات متحدهAcrylamide - آکریل آمیدUnited States Food and Drug Administration - اداره غذا و داروی ایالات متحدهRisk assessment - ارزیابی ریسکExposure - در معرض قرار گرفتنReference dose - دوز مرجعUnited States Department of Agriculture - دپارتمان کشاورزی ایالات متحدهAssessment factor - عامل ارزیابیCancer slope factor - عامل شیب سرطانCSF - مایع مغزی نخاعیDietary intake - مصرف غذا No observed effect level - هیچ سطح اثر مشاهده شدهNo observed adverse effect level - هیچ عوارض جانبی مشاهده نشدهbody weight - وزن بدن
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
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چکیده انگلیسی
Acrylamide has recently been found in a range of heat treated food items. As it is a neurotoxic agent and a probable, human carcinogen (IARC 2A), human exposure to this chemical might constitute an important public health issue. The purpose of the study was to estimate the acrylamide intake in Flemish adolescents (based on 7-day food record) and to evaluate the possible health risks due to the exposure. The Belgian Federal Agency for the Safety of the Food Chain collected 150 food items from different supermarkets and restaurants to analyse the acrylamide level. The limit of quantitation was 30 μg acrylamide/kg foodstuffs. Exposure modelling was based on Monte Carlo simulations. The estimated dietary intake of acrylamide per person given as the 5th, 50th and 95th percentile were 0.19, 0.51 and 1.09 μg/kg bw/d. Bread, despite its low acrylamide content, is relevant as a source of acrylamide exposure at the lower percentiles. At higher percentiles the contribution of French fries and crisps is more important. It must be emphasised that the exposure assessment has several limitations. Risk of neurotoxicity seems negligible. The relevance of current intake levels in terms of cancer risk remains a subject of debate.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food and Chemical Toxicology - Volume 43, Issue 2, February 2005, Pages 271-278
Journal: Food and Chemical Toxicology - Volume 43, Issue 2, February 2005, Pages 271-278
نویسندگان
C. Matthys, M. Bilau, Y. Govaert, E. Moons, S. De Henauw, J.L. Willems,