Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents
Pavesi, Arisseto Toledo, M.C. de Figueir Govaert, Y. Fraselle, Stéphanie Degroodt, J-M Caroba, D.
Pavesi, Arisseto
Toledo, M.C. de Figueir
Govaert, Y.
Fraselle, Stéphanie
Degroodt, J-M
Caroba, D.
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Abstract
Acrylamide dietary intakes from selected foods are estimated in this work for Brazilian adolescents from S+úo Paulo State. The exposure assessment was carried out by combining levels of acrylamide in foods determined analytically by an accredited LC
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2009-07-01
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Peer reviewed scientific article
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Keywords
2001, Acrylamide, ADOLESCENT, Adolescents, Aged, approach, approaches, assessment, at, Boys, Bread, Carcinogen, CONSUMPTION, contribution, data, dietary, Dietary intake, Dietary-intake, exposure, exposure assessment, food, food consumption, Foods, Girls, Individuals, intake, LEVEL, levels, method, older, percentile, POPULATION, Recall, Salt, State, WATER, work