O'Reilly logo

Coffee in Health and Disease Prevention by Victor R. Preedy

Stay ahead with the world's most comprehensive technology and business learning platform.

With Safari, you learn the way you learn best. Get unlimited access to videos, live online training, learning paths, books, tutorials, and more.

Start Free Trial

No credit card required

Chapter 65

Estimate of Acrylamide Intake from Coffee and Health Risk Assessment

Adriana Pavesi Arisseto,  and Eduardo Vicente     Food Science and Quality Center (CCQA), Institute of Food Technology (ITAL), São Paulo, Brazil

Abstract

Acrylamide is a chemical contaminant with genotoxic and carcinogenic properties that typically forms at high temperature in certain fried, baked, and roasted foods. The most important sources of this contaminant in the diet are potato chips, potato crisps, coffee, pastry and sweet biscuits, and bread and rolls/toast. Their contribution to the total acrylamide intake varies considerably among different populations. Considering several studies available in the literature, it could be observed that the contribution of coffee ...

With Safari, you learn the way you learn best. Get unlimited access to videos, live online training, learning paths, books, interactive tutorials, and more.

Start Free Trial

No credit card required