Dietary Acrylamide Exposure and Cancer Risk: A Systematic Approach to Human Epidemiological Studies.

ABSTRACT: Acrylamide, identified by the International Cancer Research Center as a possible carcinogenic compound to humans, is a contaminant formed as a result of the thermal process in many foods, such as coffee, French fries, biscuits and bread, which are frequently consumed by individuals in their daily lives. The biggest concern about acrylamide is that the health risks have not yet been fully elucidated. For this reason, many studies have been carried out on acrylamide in the food, nutrition and health equation. This study focused on epidemiological studies examining the associations between dietary acrylamide exposure and cancer risk. For this purpose, articles published in PubMed, Isı Web of Knowledge, Scopus and Science Direct databases between January 2002 and April 2022 were systematically

SUBMITTER: Basaran B 

PROVIDER: S-EPMC9858116 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature