Referencer

1 Lineback D.R. et al.: “Acrylamide in Foods: A Review of the Science and Future Consideration.” Ann Rev Food Sci, 2011; 3: 15-35.

2 Lipworth L. et al.: “Review of epidemiologic studies of dietary acrylamide intake and risk of cancer.” Eur J Cancer Prev, 2012; 21 (4): 375-86.

3 Joint FAO/WHO: “Expert Committee on Food Additives. Summary report of the seventy-second meeting of JECFA, Rome, Italy,” 2010.

4 Joint FAO/WHO: “Consultation on the Health Implications of Acrylamide in Food. Report of a Joint FAO/WHO Consultation, WHO Headquarters, Geneva, Switzerland,” 2002.

5 Joint FAO/WHO: “Food Standards Programme Codex Committee on Contaminants in Food, Discussion Paper on Furan.” CX/CF 11/5/13, 2011.

6 Yu X. et al.: “Coffee consumption and risk of cancers: a meta-analysis of cohort studies.” BMC Cancer, 2011; 11: 96.

7 Nkondjock A.: “Coffee consumption and the risk of cancer: an overview.” Cancer Letters, 2009; 277: 121-5.

8 Urgert R. & Katan M.B.: “The cholesterol-raising factor from coffee beans.” J R Med, 1996; 89 (11): 618-623.

9 Jee S.H. et al.: “Coffee consumption and serum lipids: a meta-analysis of randomized controlled clinical trials.” Am J Epidemiol, 2001; 153: 353-362.

Modtag nyhedsbrev

Ja tak, jeg vil gerne modtage nyhedsbrev, når der er noget nyt om kaffe og helbred.