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Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods—Formation Analysis and Exposure Assessment

机译:特别问题介绍:食品形成分析和接触评估中丙烯酰胺研究中的新前沿

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摘要

Acrylamide is a chemical contaminant that naturally originates during the thermal processing of many foods. Since 2002, worldwide institutions with competencies in food safety have promoted activities aimed at updating knowledge for a revaluation of the risk assessment of this process contaminant. The European Food Safety Authority (EFSA) ruled in 2015 that the presence of acrylamide in foods increases the risk of developing cancer in any age group of the population. Commission Regulation (EU) 2017/2158 establishes recommended mitigation measures for the food industry and reference levels to reduce the presence of acrylamide in foods and, consequently, its harmful effects on the population. This Special Issue explores recent advances on acrylamide in foods, including a novel insight on its chemistry of formation and elimination, effective mitigation strategies, conventional and innovative monitoring techniques, risk/benefit approaches and exposure assessment, in order to enhance our understanding for this process contaminant and its dietary exposure.
机译:丙烯酰胺是一种化学污染物,其在许多食物的热处理过程中自然起源。自2002年以来,全球有竞争力的食品安全机构促进了旨在更新知识的活动,以重估该过程污染物的风险评估。欧洲食品安全管理局(EFSA)于2015年统治,丙烯酰胺在食品中的存在增加了在任何年龄组中发展癌症的风险。委员会法规(欧盟)2017/2158为食品工业和参考水平建立了建议的缓解措施,以减少食物中丙烯酰胺的存在,从而对人口有害影响。这项特别问题探讨了丙烯酰胺在食品中的最新进展,包括对其形成和消除化学,有效的缓解策略,常规和创新的监测技术,风险/益处方法和暴露评估的新颖洞察力,以提高我们对此过程的理解污染物及其膳食暴露。

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