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100   $a20030407d2002      uy         0
101 0 $aeng
135   $aur|n|---|||||
181   $ctxt
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200 00$aHealth implications of acrylimide in food $ereport of a joint FAO/WHO consultation, WHO headquarters, Geneva, Switzerland, 25-27 June 2002 /$fIssued by the World Health Organization in collaboration with the Food and Agriculture Organization of the United Nations
205   $a1st ed.
210   $aGeneva, Switzerland $cWorld Health Organization$d2002
215   $a1 online resource (40 p.)
300   $aReport of a joint FAO/WHO consultation, WHO headquarters, Geneva, Switzerland, 25-27 June 2002.
311   $a92-4-156218-8 
327   $aCONTENTS; EXECUTIVE SUMMARY; 1. BACKGROUND; 2. OBJECTIVES OF THE CONSULTATION; 3. METHODS OF ANALYSIS; 4. FORMATION AND FATE OF ACRYLAMIDE IN FOOD; 5. DIETARY EXPOSURE; 6. ABSORPTION, METABOLISM, DISTRIBUTION AND EXCRETION; 7. NON-CANCER TOXICITY; 8. CARCINOGENICITY (INCLUDING GENOTOXICITY AND MECHANISMS OF CARCINOGENICITY); 9. CONCLUSIONS AND RECOMMENDATIONS; ANNEX 1 LIST OF PARTICIPANTS; ANNEX 2 AGENDA; ANNEX 3 LIST OF MAJOR DOCUMENTS USED BY THE CONSULTATION; ANNEX 4 ABBREVIATIONS
330   $aThe FAO/WHO Consultation on Health Implications of Acrylamide in Food has undertaken a preliminary evaluation of new and existing data and research on acrylamide. The Consultation provided a range of recommendations for further information and new studies to better understand the risk to human health posed by acrylamide in food. The Consultation also provided some advice to minimize whatever risk exists, including avoiding excessive cooking of food, choosing healthy eating, investigating possibilities for reducing levels of acrylamide in food, and establishing an international network on acryl
606   $aAcrylamide$xPharmacology
606   $aFood contamination$xAnalysis
606   $aFood handling
606   $aHeat$xSide effects
606   $aRisk assessment
615  0$aAcrylamide$xPharmacology.
615  0$aFood contamination$xAnalysis.
615  0$aFood handling.
615  0$aHeat$xSide effects.
615  0$aRisk assessment.
676   $a363.192
712 02$aFood and Agriculture Organization of the United Nations
801  0$bMiAaPQ
801  1$bMiAaPQ
801  2$bMiAaPQ
906   $aBOOK
912   $a9910145784803321
996   $aHealth implications of acrylimide in food$91978225
997   $aUNINA