References

1 Lineback D.R. et al. (2011) Acrylamide in Foods: A Review of the Science and Future Consideration. Ann Rev Food Sci, 3:15-35.
2 Lipworth L. et al. (2012) Review of epidemiologic studies of dietary acrylamide intake and risk of cancer. Eur J Cancer Prev, 21(4):375-86.
3 Joint FAO/WHO (2010) Expert Committee on Food Additives. Summary report of the seventy-second meeting of JECFA, Rome, Italy.
4 Joint FAO/WHO (2002) Consultation on the Health Implications of Acrylamide in Food. Report of a Joint FAO/WHO Consultation, WHO Headquarters, Geneva, Switzerland.
5 Joint FAO/WHO (2011) Food Standards Programme Codex Committee on Contaminants in Food, Discussion Paper on Furan, CX/CF 11/5/13.
6 Yu X. et al. (2011) Coffee consumption and risk of cancers: a meta-analysis of cohort studies. BMC Cancer, 11:96.
7 Nkondjock A. (2009) Coffee consumption and the risk of cancer: an overview. Cancer Letters, 277:121-5.
8 Urgert R. & Katan M.B. (1996) The cholesterol-raising factor from coffee beans. J R Med, 89(11): 618-623.
9 Jee S.H. et al. (2001) Coffee consumption and serum lipids: a meta-analysis of randomized controlled clinical trials. Am J Epidemiol, 153:353-362.

This information is intended for Healthcare professional audiences.
Please consider the environment before printing.