- ザクロ抽出物の安全性評価：急性及び亜慢性毒性試験
Safety assessment of pomegranate fruit extract: Acute and subchronic toxicity studies Chintan Patel et al.
Food and Chemical Toxicology
Volume 46, Issue 8, August 2008, Pages 2728-2735
30%プニカラギンで標準化
経口でのLD50は5g/kg以上
Wistarラットに強制経口投与600 mg/kg/日で毒性及び何らかの影響は見られない
- バター香料ジアセチルと紙のフッ素添加物の変異原性と毒性
Evaluation of the butter flavoring chemical diacetyl and a fluorochemical paper additive for mutagenicity and toxicity using the mammalian cell gene mutation assay in L5178Y mouse lymphoma cells
Paul Whittaker et al.
Food and Chemical Toxicology
Volume 46, Issue 8, August 2008, Pages 2928-2933
電子レンジポップコーンに関連する物質。
- 女性や子ども用ビタミン剤の鉛
The Journal of Agricultural and Food Chemistry
William R. Mindak et al.,
DOI: 10.1021/jf801236w
Lead in Women’s and Children’s Vitamins
http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/asap/abs/jf801236w.html
子どもや女性用と表示されている324のマルチビタミン・ミネラルサプリメントの鉛を分析し、暴露量を推定した。平均的には安全摂取量は超えないが、5検体からは一日4 microg以上の鉛を摂ることになる。
- The Journal of Agricultural and Food Chemistryにはアクリルアミド関連論文多数（シンポジウムの特集、まだオンラインのみ）
Using Dietary Exposure and Physiologically Based Pharmacokinetic/Pharmacodynamic Modeling in Human Risk Extrapolations for Acrylamide Toxicity
10.1021/jf073042g
Effects of Plant Sulfur Nutrition on Acrylamide and Aroma Compounds in Cooked Wheat
10.1021/jf0730441
Reduction of Acrylamide Level in French Fries by Employing a Temperature Program during Frying
10.1021/jf073046l
Contribution of Lipid Oxidation Products to Acrylamide Formation in Model Systems
10.1021/jf073047d
Review of Methods for the Reduction of Dietary Content and Toxicity of Acrylamide
10.1021/jf0730486
Importance of Oil Degradation Components in the Formation of Acrylamide in Fried Foodstuffs
10.1021/jf073049y
Dietary Acrylamide Exposure Estimates for the United Kingdom and Ireland: Comparison between Semiprobabilistic and Probabilistic Exposure Models
10.1021/jf073050x
Determination of Acrylamide during Roasting of Coffee
10.1021/jf073051p
Analysis of Acrylamide in a Complex Matrix of Polyacrylamide Solutions Treated by Heat and Ultraviolet Light
10.1021/jf073052h
Impact of Harvest Year on Amino Acids and Sugars in Potatoes and Effect on Acrylamide Formation during Frying
10.1021/jf073053+
Inhibition of Acrylamide Toxicity in Mice by Three Dietary Constituents
10.1021/jf0730542
Further Insight into Thermally and pH-Induced Generation of Acrylamide from Glucose/Asparagine Model Systems
10.1021/jf073055u
Genotoxicity of Glycidamide in Comparison to 3-N-Nitroso-oxazolidin-2-one
10.1021/jf703741a
Identification and Monitoring of Intermediates and Products in the Acrylamide Pathway Using Online Analysis
10.1021/jf7037423
Correlations between the Amounts of Free Asparagine and Saccharides Present in Commercial Cereal Flours in the United Kingdom and the Generation of Acrylamide during Cooking
10.1021/jf703743g
Acrylamide and Pyrazine Formation in Model Systems Containing Asparagine
10.1021/jf703744k
Acrylamide-Induced Nerve Terminal Damage: Relevance to Neurotoxic and Neurodegenerative Mechanisms
10.1021/jf703745t
Inhibition of Rat Testicular Nuclear Kinesins (krp2; KIFC5A) by Acrylamide as a Basis for Establishing a Genotoxicity Threshold
10.1021/jf703746f
Acrylamide Intake through Diet and Human Cancer Risk
10.1021/jf703747b
Effectiveness of Methods for Reducing Acrylamide in Bakery Products
10.1021/jf7037482
Acrylamide: A Dietary Carcinogen Formed in Vivo?
10.1021/jf703749h
Cross-Sectional Study on Acrylamide Hemoglobin Adducts in Subpopulations from the European Prospective Investigation into Cancer and Nutrition (EPIC) Study
10.1021/jf703750t
Hemoglobin Adducts and Mercapturic Acid Excretion of Acrylamide and Glycidamide in One Study Population
10.1021/jf800277h
Reducing Acrylamide Precursors in Raw Materials Derived from Wheat and Potato
10.1021/jf800279d
Acrylamide Carcinogenicity
10.1021/jf8004492
Approach for Cancer Risk Estimation of Acrylamide in Food on the Basis of Animal Cancer Tests and in Vivo Dosimetry
10.1021/jf800490s
Symposium on the Chemistry and Toxicology of Acrylamide
10.1021/jf801610e
- 大豆食品は精子濃度減少と関連する
EurekAlert!（http://www.eurekalert.org/）より
Soy foods are associated with lower sperm concentrations
23-Jul-2008
http://www.eurekalert.org/pub_releases/2008-07/esfh-sfa072208.php
1日に大豆食品1/2食を食べる男性は大豆食品を食べない男性より精子濃度が低い。Human Reproductionに発表された。2000−2006年に不妊治療クリニックを配偶者と一緒に訪れた99人の男性の直近3ヶ月の豆腐・テンペ・豆腐ソーセージ・豆乳などの摂食状況を調査した。米国。
Soy food and isoflavone intake in relation to semen quality parameters among men from an infertility clinic.
Human Reproduction.
Published online under advance access. doi:10.1093/humrep/den243
ニュースに結構出ている
http://news.google.co.jp/news?ned=uk&ncl=1229369579&hl=en&topic=m
最も多い群でダイゼイン8.8 mg/日、ゲニステイン13.0 mg/日という量。日本人の平均程度。（農水省によるhttp://www.maff.go.jp/syohi_anzen/isoflavon_qa.html）
