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.
Acrylamide; Evaluation; Total diet study
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.
Use this identifier for quote and/or link this documenthttps://hdl.handle.net/11351/3563
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