TY - JOUR T1 - Contribution of selected foods to acrylamide intake by a population of Brazilian adolescents JF - LWT - Food Science and Technology Y1 - 2009 A1 - Arisseto Pavesi,A. A1 - M.C. de Figueiredo Toledo A1 - Govaert,Y. A1 - Joris Van Loco A1 - Stéphanie Fraselle A1 - J-M Degroodt A1 - D. Caroba KW - 2001 KW - Acrylamide KW - ADOLESCENT KW - Adolescents KW - Aged KW - an KW - approach KW - approaches KW - assessment KW - at KW - Boys KW - Bread KW - Carcinogen KW - CONSUMPTION KW - contribution KW - data KW - dietary KW - Dietary intake KW - Dietary-intake KW - exposure KW - exposure assessment KW - food KW - food consumption KW - Foods KW - Girls KW - Individuals KW - intake KW - LEVEL KW - levels KW - method KW - older KW - ON KW - percentile KW - POPULATION KW - Recall KW - Salt KW - State KW - WATER KW - work AB - Acrylamide dietary intakes from selected foods are estimated in this work for Brazilian adolescents from S+úo Paulo State. The exposure assessment was carried out by combining levels of acrylamide in foods determined analytically by an accredited LC VL - 42 SN - 0023-6438 CP - 1 U1 - 2011 M3 - http://dx.doi.org/10.1016/j.lwt.2008.05.024 ER -