The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Acrylamide in Food: Role in Human Health and Disease


Affiliations
1 Department of Biochemistry, Govt Medical College and Hospital -32, Chandigarh, India
2 Centre for Stem Cell and Tissue Engineering, Punjab University, Chandigarh, India
     

   Subscribe/Renew Journal


Human body is exposed to vague amounts of xenobiotics. Enviomitiental components and food are the main sources of these substances. People have used fire for cooking since time immemorial. Cooking besides imparting taste, aroma and colour to the food also leads to the production of undesirable substances as well. One of them recently drawing great attention is acrylamide. In April 2002, Swedish National Food Administration referred acrylamide as a new toxin occurring in food.
User
Notifications

Abstract Views: 316

PDF Views: 0




  • Acrylamide in Food: Role in Human Health and Disease

Abstract Views: 316  |  PDF Views: 0

Authors

Sushumna Sood
Department of Biochemistry, Govt Medical College and Hospital -32, Chandigarh, India
Sanjeev Puri
Centre for Stem Cell and Tissue Engineering, Punjab University, Chandigarh, India

Abstract


Human body is exposed to vague amounts of xenobiotics. Enviomitiental components and food are the main sources of these substances. People have used fire for cooking since time immemorial. Cooking besides imparting taste, aroma and colour to the food also leads to the production of undesirable substances as well. One of them recently drawing great attention is acrylamide. In April 2002, Swedish National Food Administration referred acrylamide as a new toxin occurring in food.