Possible causes of variation in acrylamide concentration in French fries prepared in food service establishments: an observational study

• Main Authors: Sanny, Maimunah, Selamat, Jinap, Bakker, Evert Jan, van Boekel, Martinus A. J. S. Tiny, Luning, Pieternel Arianne
• Format: Article
• Language: English
• Published: Elsevier 2012
• Online Access: http://psasir.upm.edu.my/id/eprint/24173/1/Possible%20causes%20of%20variation%20in%20acrylamide%20concentration%20in%20French%20fries%20prepared%20in%20food%20service%20establishments.pdf; http://psasir.upm.edu.my/id/eprint/24173/; https://www.sciencedirect.com/science/article/pii/S0308814611014944?via%3Dihub#!

Acrylamide is a probable human carcinogen, and its presence in a range of fried and oven-cooked foods has raised considerable health concern world-wide. Dietary intake studies observed significant variations in acrylamide concentrations, which complicate risk assessment and the establishment of effe...