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dc.contributor.authorMesías, Martaes_ES
dc.contributor.authorMorales, F. J.es_ES
dc.date.accessioned2016-02-16T15:30:05Z-
dc.date.available2016-02-16T15:30:05Z-
dc.date.issued2016-02-03-
dc.identifier.citationJournal of Food Composition and Analysis 48: 8-12 (2016)es_ES
dc.identifier.urihttp://hdl.handle.net/10261/129148-
dc.description.abstractThe present study aimed to evaluate the levels of acrylamide in coffee brews acquired from coffee vending machines. Acrylamide content ranged from 7.7 to 40.0 μg/L (mean: 20.6 μg/L). These levels are similar to those found in coffee brews prepared by other coffee machines with different extraction procedures. The dietary exposure of the Spanish population to acrylamide through coffee drinks was estimated at 0.037 μg/kg body weight/day (range 0.018–0.056 μg/kg body weight/day). The maximum acrylamide exposure is lower than the value of 0.2 mg/kg body weight/day, defined as the lowest no observed adverse effect level (NOAEL) for a non-carcinogenic end-point. Therefore it may be suggested that exposure to acrylamide through vending machine coffees does not imply a high risk to public health. These data are useful to the different stakeholders involved in risk assessment, and in general to risk communicators, policy makers and the industry. Chemical compounds described in this article: acrylamide (PubChem CID: 6579); potassium hexacyanoferrate(II) trihydrate (PubChem CID: 161067); zinc acetate dehydrate (PubChem CID: 2724192); methanol (PubChem CID: 887); formic acid (PubChem CID: 284).es_ES
dc.description.sponsorshipThis research was partly funded by projects S2013/ABI-3028-AVANSECAL (Comunidad de Madrid and FEDER program) and Spanish National Research Council (CSIC-201370E027).es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationS2013/ABI-3028/AVANSECALes_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectAcrylamidees_ES
dc.subjectCoffeees_ES
dc.subjectExposurees_ES
dc.subjectProcessing contaminantses_ES
dc.subjectFood analysises_ES
dc.subjectFood compositiones_ES
dc.subjectFood safetyes_ES
dc.titleAcrylamide in coffee: Estimation of exposure from vending machineses_ES
dc.typeArtículoes_ES
dc.identifier.doi10.1016/j.jfca.2016.02.005-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.jfca.2016.02.005es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/-
dc.contributor.funderComunidad de Madrides_ES
dc.contributor.funderConsejo Superior de Investigaciones Científicas (España)es_ES
dc.contributor.funderEuropean Commissiones_ES
dc.relation.csices_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003339es_ES
dc.identifier.funderhttp://dx.doi.org/10.13039/501100000780es_ES
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