Toxické účinky akrylamidu a jeho výskyt v potravinách
Klíčová slova:
akrylamid, Maillardova reakce, toxicita, riziková potravina, preventivní opatřeníAbstrakt
Acrylamide is a potential carcinogen. Several toxicological studies have demonstrated its genotoxic carcinogenicity in animals thus indicating potential human health risks. It is present in several carbohydrate-rich foods on frying, baking and roasting at temperatures higher than 120 °C. Most of the acrylamide dietary exposure has its origin in potato products, coffee, bakery products and chocolate. Acrylamide forms in potato products during their processing, retail, catering and home preparation.
Stahování
Publikováno
15.03.2014
Jak citovat
Cwiková, O. (2014). Toxické účinky akrylamidu a jeho výskyt v potravinách. Chemické Listy, 108(3), 205–210. Získáno z http://w-ww.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/535
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