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approach. By breaking down cooking into narrow, speci c questions, there is a risk that one will not see the forest for all trees. Hence there is a need to develop aggregated measures of risks and bene ts of different cooking methods.
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Risk/bene t assessments contain value-based judgments that should not be the sole responsibility of scientists. An obvious example is the quanti cation of dread caused by different types of toxic effects. There is a challenge in getting public acceptance for such procedures and also to get acceptance for the common denominators of risks and bene ts that need to be developed. One might also expect pressure for consumers to be involved, not only in the nal weighing and management of risks and bene ts but also in formulating questions to the scientists before the assessments start. Another challenge is to get scientists from various disciplines to cooperate. In order to investigate if and how cooking methods need to be revised to ensure human health, scientists from a number of elds, including chemistry, food science, toxicology, microbiology, nutrition, and medicine, need to work together closely. It is the task of grant-providing bodies to facilitate such research programs.
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1. van Kreijl, C.F., Knaap, A.G.A.C., van Raaij, J.M.A. (2006). Our Food, Our Health, National Institute for Public Health and the Environment, Bilthoven. 2. Owens, J.W. (2002). Chemical toxicity indicators for human health: case study for classi cation of chronic noncancer chemical hazards in life-cycle assessment. Environmental Toxicology and Chemistry, 21 (1), 207 225. 3. Renwick, A.G., Flynn, A., Fletcher, R.J., Muller, D.J.G., Tuijtelaars, S., Verhagen, H. (2004). Risk-bene t analysis of micronutrients. Food and Chemical Toxicology, 42, 1903 1922. 4. Mozzaffarian, D., Rimm, E.B. (2006). Fish intake, contaminants, and human health: evaluating the risks and the bene ts. The Journal of the American Medical Association, 296, 1885 1899. 5. Alexander, J., Fr yland, L., Hemre, G.-I., Jacobsen, B.K., Lund, E., Meltzer, H.M., Sk re, J.U. (Chair). (2006) Bene ts and risks of sh consumption in Norway, in The EFSA s 6th Scienti c Colloquium Report Risk-Bene t Analysis of Foods: Methods and Approaches, European Food Safety Authority, Parma, pp. 101 117. http:// www.efsa.europa.eu/cs/BlobServer/Scienti c_Document/comm_colloque_6_en. pdf ssbinary=true (accessed 3 October 2008). 6. Gochfeld, M., Burger, J. (2005). Good sh/bad sh: a composite bene t-risk by dose curve. NeuroToxicology, 26, 511 521.
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7. CIAA. (2006). CIAA Acrylamide Toolbox. http://www.ciaa.eu/documents/ brochures/toolbox%20rev11%20nov%202007 nal.pdf (accessed 8 March 2008). 8. Final Report (2007). HEATOX DG Sanco 6th Framework project Contract No. FOOD-CT-2003-506820. http://www.slv.se/upload/heatox/documents/Heatox_ Final%20_report.pdf (accessed 28 April 2008). 9. Chaudhry, Q., Cotterill, J., Watkins, R. (2006). A molecular modelling approach to predict the toxicity of compounds generated during heat treatment of food, in Acrylamide and Other Health Hazardous Compounds in Heat-Treated Foods (eds K. Skog, J. Alexander), Woodhead Publishing, pp. 132 160. 10. Glatt, H.R. (2005). Activation and inactivation of carcinogens by human sulfotransferases, in Human Sulphotransferases (eds G.M. Paci ci, M.W.H. Coughtrie), Taylor & Francis, London, pp. 281 306. 11. Glatt, H.R., Schneider, H., Liu, Y.G. (2005) V79-hCYP2E1-hSULT1A1, a cell line for the sensitive detection of genotoxic effects induced by carbohydrate pyrolysis products and other food-borne chemicals. Mutation Research, 580, 41 52. 12. Ru n-Henares, J.A., Delgado-Andrade, C., Morales, F.J. (2006). Relationship between acrylamide and thermal-processing indexes in commercial breakfast cereals: a survey of Spanish breakfast cereals. Molecular Nutrition & Food Research, 50, 756 762. 13. Friedman, M. (2005). Biological effects of Maillard browning products that may affect acrylamide safety in food: biological effects of Maillard products. Advances in Experimental Medicine and Biology, 561, 135 156. 14. Somoza, V. (2005). Five years of research on health risks and bene ts of Maillard reaction products: an update. Molecular Nutrition in Food Research, 49, 663 672. 15. Ehling, S., Shibamoto, T. (2005). Correlation of acrylamide generation in thermally processed model systems of asparagine and glucose with colour formation, amounts of pyrazines formed, and antioxidative properties of extracts. Journal of Agriculture and Food Chemistry, 53, 4813 4819. 16. Summa, C., Wenzl, T., Brohee, M., de la Calle, B., Anklam, E. (2006). Investigation on the correlation of the acrylamide content and antioxidant activity of model cookies. Journal of Agriculture and Food Chemistry, 54, 853 859. 17. Tuohy, K.M., Hinton, D.J.S., Davies, S.J., Crabbe, M.J.C., Gibson, G.R., Ames, J.M. (2006). Metabolism of Maillard reaction products by the human gut microbiota implications for health. Molecular Nutrition in Food Research, 50, 847 857. 18. van Nguyen, C. (2006). Toxicity of the AGEs generated from the Maillard reaction: on the relationship of food-AGEs and biological-AGEs. Molecular Nutrition in Food Research, 50, 1140 1149. 19. Dennis, M.J., Cripps, G.S., Tricker, A.R., Massey, R.C., McWeeny, D.J. (1984). Nnitroso compounds and polycyclic aromatic hydrocarbons in Icelandic smoked cured mutton. Food and Chemical Toxicology, 22, 305 306. 20. Wright, C., Davenport, E.J., Kan-King-Yu, D., Jefferies, D., Cubberly, R., Lalljie, S.P. (2005). Inter-laboratory comparison of polychlorinated dibenzo-p-dioxins (PCDDs) and dibenzofurans (PCDFs) in bleaching earth used in the re nement of edible oils. Food Additives and Contaminants, 22, 716 725. 21. Uggla, A., Busk, L. (1992). Ethyl carbamate (urethane) in alcoholic beverages and foodstuffs a nordic view, in Nordiske Seminar- og Arbejdsrapporter, Vol. 570, Nordic Council of Ministers, Copenhagen, pp. 10 12.
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