title: [Acrylamide. Its synthesis in processed food and ways of problem solution].
abstract: The results of investigation of acrylamide average consumption and its toxicology qualities, the ways of synthesis acrylamide and possible methods of it's lowering in processed food, its role in development of cancer and inflammatory process are discussed at the article. Acrylamide is the chemical reagent which attitude into second class of danger. Swedish scientists in 2002 gave evidence of it's synthesis in great amounts in processed food (roasted, fried, grilled, and baked).
authors.forename: O V
authors.initials: OV
authors.lastname: Bagriantseva
authors.forename: G N
authors.initials: GN
authors.lastname: Shatrov
authors.forename: S A
authors.initials: SA
authors.lastname: Khotimchenko
mesh_terms: D020106:Acrylamide / Q000008:administration & dosage / Q000009:adverse effects* / Q000737:chemistry; D000818:Animals; D057140:Fast Foods / Q000009:adverse effects*; D005504:Food Analysis; D005511:Food Handling; D006801:Humans
chemical_list: D020106:Acrylamide