Abstract: Acrylamide is a food process contaminant with carcinogenic and genotoxic properties. As a result of intensive research, numerous mitigation initiatives to prevent its formation were suggested and various of them were implemented in the food chain. To evaluate if the mitigation strategies applied were significant, a comparison was made between two time periods (2002e2007 versus 2008e2013) in terms of acrylamide food levels and dietary exposure in Belgian. The most important changes observed are a significant decrease of the acrylamide content in...
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Topics: 
Food science
Toxicology