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Original Articles

Dietary exposure to acrylamide from potato crisps to the Spanish population

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Pages 289-297 | Received 24 Jun 2008, Accepted 14 Sep 2008, Published online: 18 Mar 2009

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Kiomars Sharafi, Amir Kiani, Tooraj Massahi, Borhan Mansouri, Gholamreza Ebrahimzadeh, Masoud Moradi, Nazir Fattahi & Abdullah Khalid Omer. (2024) Acrylamide in potato chips in Iran, health risk assessment and mitigation. Food Additives & Contaminants: Part B 17:1, pages 46-55.
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Eileen Abt, Lauren Posnick Robin, Sara McGrath, Jannavi Srinivasan, Michael DiNovi, Yoko Adachi & Stuart Chirtel. (2019) Acrylamide levels and dietary exposure from foods in the United States, an update based on 2011-2015 data. Food Additives & Contaminants: Part A 36:10, pages 1475-1490.
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Nesreen ALjahdali & Franck Carbonero. (2019) Impact of Maillard reaction products on nutrition and health: Current knowledge and need to understand their fate in the human digestive system. Critical Reviews in Food Science and Nutrition 59:3, pages 474-487.
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Articles from other publishers (22)

Mekuannt Alefe Adimas, Biresaw Demelash Abera, Zemenu Tadesse Adimas, Henock Woldemichael Woldemariam & Mulugeta Admasu Delele. (2024) Traditional food processing and Acrylamide formation: A review. Heliyon 10:9, pages e30258.
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Iwona Gielecińska & Hanna Mojska. (2023) Trends in the acrylamide content of potato products in Poland in the years 2004–2020. Food Control 152, pages 109877.
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Zelin Li, Chunyan Zhao & Changwei Cao. (2023) Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review. Molecules 28:8, pages 3476.
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Eileen Abt, Victoria Incorvati & Lauren Posnick Robin. (2022) Acrylamide: perspectives from international, national, and regional exposure assessments. Current Opinion in Food Science 47, pages 100891.
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Antonio José Pérez-López, Luis Noguera-Artiaga, Santiago López-Miranda González, Pablo Gómez-San Miguel, Borja Ferrández & Ángel Antonio Carbonell-Barrachina. (2021) Acrylamide content in French fries prepared with vegetable oils enriched with β-cyclodextrin or β-cyclodextrin-carvacrol complexes. LWT 148, pages 111765.
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Ha Ngo-Thanh, Trang Dam Thuy, Kazutomo Suzue, Wataru Kamitani, Hideaki Yokoo, Koji Isoda, Chikako Shimokawa, Hajime Hisaeda & Takashi Imai. (2021) Long-term acrylamide exposure exacerbates brain and lung pathology in a mouse malaria model. Food and Chemical Toxicology 151, pages 112132.
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George Ooko Abong, Jackline Akinyi Ogolla, Michael Wandayi Okoth, Bruno De Meulenaer, Jackson Ntongai Kabira, Paul Karanja & Jacxsens Liesbeth. (2020) Dietary acrylamide intake by potato crisps consumers: A case of Nairobi County. Open Agriculture 5:1, pages 871-878.
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Marta Mesias, Aouatif Nouali, Cristina Delgado-Andrade & Francisco J Morales. (2020) How Far is the Spanish Snack Sector from Meeting the Acrylamide Regulation 2017/2158?. Foods 9:2, pages 247.
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Yoga Pratama & Liesbeth Jacxsens. (2019) Quantitative Risk Assessment of Acrylamide in Indonesian Deep Fried Fritters as Street Food Products. Current Research in Nutrition and Food Science Journal 7:3, pages 662-669.
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Mahmoud M El Tawila, Ahmed M Al‐Ansari, Amani A Alrasheedi & Abdulateef A Neamatallah. (2017) Dietary exposure to acrylamide from cafeteria foods in Jeddah schools and associated risk assessment. Journal of the Science of Food and Agriculture 97:13, pages 4494-4500.
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Charoenprasert Suthawan & Alyson E. Mitchell. 2017. Olives and Olive Oil as Functional Foods. Olives and Olive Oil as Functional Foods 353 366 .
Marta Mesías & Francisco J. Morales. (2015) Acrylamide in commercial potato crisps from Spanish market: Trends from 2004 to 2014 and assessment of the dietary exposure. Food and Chemical Toxicology 81, pages 104-110.
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Antonio Dario Troise, Alberto Fiore & Vincenzo Fogliano. (2013) Quantitation of Acrylamide in Foods by High-Resolution Mass Spectrometry. Journal of Agricultural and Food Chemistry 62:1, pages 74-79.
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Paul C. Bethke & Alvin J. Bussan. (2013) Acrylamide in Processed Potato Products. American Journal of Potato Research 90:5, pages 403-424.
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Kyunghee Ji, Sungeun Kang, Gowoon Lee, Saeram Lee, Areum Jo, Kyunghee Kwak, Dohyung Kim, Dohyun Kho, Sangwoo Lee, Sunmi Kim, Sungkyoon Kim, Yuh-Fang Hiuang, Kuen-Yuh Wu & Kyungho Choi. (2013) Urinary levels of N-acetyl-S-(2-carbamoylethyl)-cysteine (AAMA), an acrylamide metabolite, in Korean children and their association with food consumption. Science of The Total Environment 456-457, pages 17-23.
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Alaattin Sen, Ozden Ozgun, Emel Arinç & Sevki Arslan. (2012) Diverse action of acrylamide on cytochrome P450 and glutathione S-transferase isozyme activities, mRNA levels and protein levels in human hepatocarcinoma cells. Cell Biology and Toxicology 28:3, pages 175-186.
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Cristina Delgado-Andrade, Marta Mesías, Francisco J. Morales, Isabel Seiquer & M. Pilar Navarro. (2012) Assessment of acrylamide intake of Spanish boys aged 11–14 years consuming a traditional and balanced diet. LWT - Food Science and Technology 46:1, pages 16-22.
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Edoardo Capuano & Vincenzo Fogliano. (2011) Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies. LWT - Food Science and Technology 44:4, pages 793-810.
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. (2011) Results on acrylamide levels in food from monitoring years 2007-2009 and Exposure assessment. EFSA Journal 9:4, pages 2133.
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Cristina Delgado-Andrade, Francisco J. Morales, Isabel Seiquer & M. Pilar Navarro. (2010) Maillard reaction products profile and intake from Spanish typical dishes. Food Research International 43:5, pages 1304-1311.
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. (2010) Results on acrylamide levels in food from monitoring year 2008. EFSA Journal 8:5, pages 1599.
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Fernando Tateo, Monica Bononi & Franco Gallone. (2010) Acrylamide content in potato chips on the Italian market determined by liquid chromatography tandem mass spectrometry. International Journal of Food Science & Technology 45:3, pages 629-634.
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