Acrylamide: a cooking carcinogen?


Exposure to acrylamide (AA) has been monitored by mass spectrometric detection of the adduct, N-(2-carbamoylethyl)valine (CEV), to the N-termini of hemoglobin (Hb), according to the N-alkyl Edman method. In these studies, a conspicuous background level, about 40 pmol/g of globin, of apparently the same adduct was regularly observed in Hb from persons… (More)


Cite this paper

@article{Tareke2000AcrylamideAC, title={Acrylamide: a cooking carcinogen?}, author={Eden Tareke and Patrik Rydberg and P Karlsson and Sara Eriksson and Mikael T{\"o}rnqvist}, journal={Chemical research in toxicology}, year={2000}, volume={13 6}, pages={517-22} }