Nutrients, Vol. 16, Pages 4279: Acrylamide Exposure and Cardiovascular Risk: A Systematic Review
Nutrients, Vol. 16, Pages 4279: Acrylamide Exposure and Cardiovascular Risk: A Systematic Review Nutrients doi: 10.3390/nu16244279 Authors: Diana María Mérida Jimena Rey-García Belén Moreno-Franco Pilar Guallar-Castillón Background/Objectives: Acrylamide is a food contaminant formed during high-temperature cooking processes, leading to unintentional human exposure. Diet is the primary source for non-smokers, with potatoes, cereals, and coffee being […]
