Acrylamide content in popcorn from Spanish market: Risk assessment

Snacks, including popcorn, are increasingly consumed in Spain and are susceptible to acrylamide (AA) formation. AA, classified as a probable human carcinogen by the International Agency for Research on Cancer (IARC), is produced via the Maillard reaction between reducing sugars and amino acids, part...

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Veröffentlicht in:	Food and chemical toxicology 2025-02, Vol.196, p.115145, Article 115145
Hauptverfasser:	Sebastià, Albert, Fernández-Matarredona, Carmen, Castagnini, Juan Manuel, Barba, Francisco J., Berrada, Houda, Moltó, Juan Carlos, Pardo, Olga, Esteve-Turrillas, Francesc A., Ferrer, Emilia
Format:	Artikel
Sprache:	eng
Schlagworte:	Acrylamide Acrylamide - analysis acrylamides Adult asparagine butter carcinogens Child Chromatography, Liquid - methods Cooking - methods Dietary Exposure Dietary intake exposure scenario flavor Food Contamination - analysis glucose Humans liquid chromatography Maillard reaction markets Popcorn ready-to-eat foods Risk Assessment Spain tandem mass spectrometry Tandem Mass Spectrometry - methods
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