Analysis of acrylamide, a carcinogen formed in heated foodstuffs.

By E. Tareke, P. Rydberg, P. Karlsson, S. Eriksson, M. Törnqvist. Journal of Agricultural and Food Chemistry, 2002

2,131 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/58b8adebb728637da8659d15cd8c4c1bfe38221d

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Citations in the corpus

Diet, nutrition and the prevention of cancer (2004, background): “The contribution of diet to cancer risk in developing countries has been considered to be lower, perhaps around 20% 2 .”
Sugars in crop plants (2011, background): “Acrylamide, for example, which was shown to be present in mainly plant-derived foods after high-temperature cooking and processing (Tareke et al., 2002) is a product of the Maillard reaction (Mottram et al., 2002; Stadler et al., 2002).”
Human biomonitoring: state of the art. (2007, background): “It has been shown that AA is formed during heating procedures of carbohydrate and protein containing food (Tareke et al., 2002) and that the general population take up carcinogeneous AA with diet.”
The Concentration of Acrylamide in Different Food Products: A Global Systematic Review, Meta-Analysis, and Meta-Regression (2020, background): “A few years later, in 2002, the Swedish food researchers at Stockholm University discovered considerable concentrations of acrylamide in certain heat-treated foodstuffs including bread, coffee, and French fries.([5]) Since then, acrylamide has been recognized as a hazardous neo-formed chemical compo”
Acrylamide in Baking Products: A Review Article (2011, methodology): “Also, reduced pH dramatically reduces acrylamide content during frying and baking (Tareke et al. 2002; Becalski et al. 2003; Brathen et al. 2005; Grob et al. 2003; Rydberg et al. 2003; Jung et al. 2003).”
Asparagine in plants (2007, background): “A study published in 2002 by a research group led by Margareta Törnqvist at the University of Stockholm found that people had a significant intake of acrylamide from cooked foods (Tareke et al., 2002).”