Children’s Dietary Exposure to Polycyclic Aromatic Hydrocarbons in Finland-Reference-Cited by-同舟云学术

Children’s Dietary Exposure to Polycyclic Aromatic Hydrocarbons in Finland

Published:2021-03-26 Issue: Volume: Page:1-15
ISSN:1040-6638
Container-title:Polycyclic Aromatic Compounds
language:en
Short-container-title:Polycyclic Aromatic Compounds

Author:

Hokkanen Mirja¹^ORCID,Mikkelä Antti¹,Pasonen Petra¹,Tuominen Pirkko¹,Uusitalo Liisa¹²,Erkkola Maijaliisa²^ORCID,Korkalo Liisa²,Hirvonen Tero¹

Affiliation:

1. Laboratory and Research Division, Finnish Food Authority, Helsinki, Finland

2. Department of Food and Nutrition, University of Helsinki, Helsinki, Finland

Publisher

Informa UK Limited

Subject

Materials Chemistry,Organic Chemistry,Polymers and Plastics

Link

https://www.tandfonline.com/doi/pdf/10.1080/10406638.2021.1903951

Reference43 articles.

1. European Commission, “Opinion of the Scientific Committee on Food on the Risks to Human Health of Polycyclic Aromatic Hydrocarbons in Food, Expressed on 4 December 2002, Report No. SCF/CS/CNTM/PAH/29 Final. 2002,” https://ec.europa.eu/food/sites/food/files/safety/docs/sci-com_scf_out153_en.pdf (accessed March 3, 2020).

2. Overview on polycyclic aromatic hydrocarbons: Occurrence, legislation and innovative determination in foods

3. Agency for Toxic Substances and Disease Registry, “Polycyclic Aromatic Hydrocarbons (PAHs),” 4770 Buford Hwy NE, Atlanta, GA 30341, USA, Last Modified March 3, 2011, https://www.atsdr.cdc.gov/substances/toxsubstance.asp?toxid=25 (accessed April 16, 2020).

4. Human dietary exposure to polycyclic aromatic hydrocarbons: Results of the second French Total Diet Study

5. Investigation into the formation of PAHs in foods prepared in the home to determine the effects of frying, grilling, barbecuing, toasting and roasting