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The amount of acrylamide in cooked foods is determined by cooking temperature and time and the quantity of reducing sugar and asparagine in raw foods.
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As a food component, acrylamide can be formed during thermal processing of carbohydrate-rich foods, especially deep-frying, oven-baking, and roasting. Acrylamide was firstly evaluated by the International Agency for Research on Cancer and identified as potentially carcinogenic to humans. These data can be freely downloaded without any special privilege.įunding: The authors received no specific funding for this work.Ĭompeting interests: The authors have declared that no competing interests exist.Īcrylamide is a vinyl monomer principally derived from chemical industries to produce polymers for water treatment, oil drilling, paper making and mineral processing. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.ĭata Availability: Data from the Osteoarthritis Initiative (OAI) database ( ) were used for this research.
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Received: JAccepted: OctoPublished: November 2, 2021Ĭopyright: © 2021 Veronese et al. PLoS ONE 16(11):Įditor: Sıdıka Bulduk, Gazi University, Faculty of Health Sciences, TURKEY (2021) Dietary acrylamide and physical performance tests: A cross-sectional analysis. Citation: Veronese N, Dominguez LJ, Ragusa S, Solimando L, Smith L, Bolzetta F, et al.