Abstract
The Catalan Food Safety Agency
(ACSA) has promoted this study in order to obtain updated data on the
levels of acrylamide in consumer foods and evaluate the dietary intake of acrylamide
by the Catalan population and evaluate the risks to health derived. Based on the analysis of the content of acrylamide of 33 composite samples, made
With 11 types of significant foods, it is concluded that the current exposure to acrylamide
through the diet is well below the minimum confidence limit for the dose of
reference, and according to the criteria of the Committee of Experts of the EFSA these levels
Acrylamide intakes do not pose any risk of neurotoxic effects.
Keywords
Acrylamide; Evaluation; Total diet study
Bibliographic citation
Bosch-Collet J, Castell-Garralda V, Timoner-Alonso I, Vicente-Tascón E, Domingo-Roig J, Nadal-Lomas M, et al. Contaminants de procés: estudi de dieta total a Catalunya; Acrilamida. Barcelona: Agència Catalana de Seguretat Alimentària, 2017.
Audience
Professionals
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