title: [Acrylamide formed in heated foods--a new risk factor].
authors.affiliation: Zakład Fizjologii i Biochemii Zywienia, Instytut Zywności i Zywienia w Warszawie.
authors.forename: Marek
authors.initials: M
authors.lastname: Naruszewicz
authors.forename: Grazyna
authors.initials: G
authors.lastname: Nowicka
authors.forename: Anita
authors.initials: A
authors.lastname: Kośmider
authors.forename: Bogumiła
authors.initials: B
authors.lastname: Panczenko-Kresowska
mesh_terms: D020106:Acrylamide / Q000009:adverse effects / Q000138:chemical synthesis*; D000818:Animals; D002273:Carcinogens / Q000009:adverse effects / Q000138:chemical synthesis*; D018736:DNA Adducts; D005502:Food / Q000009:adverse effects*; D006454:Hemoglobins; D006358:Hot Temperature / Q000009:adverse effects*; D006801:Humans; D012307:Risk Factors
chemical_list: D002273:Carcinogens; D018736:DNA Adducts; D006454:Hemoglobins; D020106:Acrylamide