Wer hat das Rind zur Sau gemacht?
Absence of an association in a population-based study in Sweden. British Journal of Cancer 2003; 88: 84–89
38.Mucci, L. A. et al: Dietary acrylamide and risk of renal cell cancer. International Journal of Cancer 2004; 109: 774–776
39.Mucci, L. A. et al: Prospective study of dietary acrylamide and risk of colorectal cancer among women. International Journal of Cancer 2006; 118: 169–173
40.Mun, A. M. et al: Teratogenic effects in early chick embryos of solanine and glycoalkaloids from potatoes infected with late-blight, Phytophthora infestans. Teratology 1975; 11: 73–78
41.Patel, B. et al: Potato glycoalkaloids adversely affect intestinal permeability and aggravate inflammatory bowel disease. Inflammatory Bowel Diseases 2002; 8: 340–346
42.Pelucchi, C. et al: Fried potatoes and human cancer. International Journal of Cancer 2003; 105: 558–560
43.Plhak, L. C., Sporns, P.: Biological activities of potato glycoalkaloids. In: Shahidi, F. (Ed): Antinutrients and Phytochemicals in Food. American Chemical Society, Washington, DC , 1997: 115–126
44.Prakash, C. S.: The genetically modified crop debate in the context of agricultural evolution. Plant Physiology 2001; 126: 8–15
45.Renwick, J. H.: Hypothesis: anencephaly and spina bifida are usually preventable by avoidance of a specific unidentified substance present in certain potato tubers. British Journal of Preventive & Social Medicine 1972; 26: 67–88
46.Rice, J. M.: The carcinogenicity of acrylamide. Mutation Research 2005; 580: 3–20
47.Ross, H. et al: Der Glycoalkaloidgehalt von Kartoffelsorten in seiner Abhängigkeit von Anbauort und -jahr und seiner Beziehung zum Geschmack. Zeitschrift für Pflanzenzüchtung 1978; 80: 64–79
48.Rytel, E. et al: Changes in glycoalkaloid and nitrate contents in potatoes during French fries processing. Journal of the Science of Food and Agriculture 2001; 85: 879–882
49.Sharma, R. P., Salunkhe, D. K. (Eds): Mycotoxins and Phytoalexins. CRC Press, Florida 1991
50.Sizer, C. E. et al: Total glycoalkaloids in potatoes and potato chips. Journal of Agricultural and Food Chemistry 1980; 28: 578–579
51.Slanina, P.: Solanine (glycoalkaloids) in potatoes: toxicological evaluation. Food and Chemical Toxicology 1990; 28: 759–761
52.Smith, D. B. et al: Potato glycoalkaloids: some unanswered questions. Trends in Food Science & Technology 1996; 7: 126–131
53.Stadler, R. H., Scholz, G.: Acrylamide: an update on current knowledge in analysis, levels in food, mechanisms of formation, and potential strategies of control. Nutrition Reviews 2004; 62: 449–467
54.Swinyard, C. A., Chaube, S.: Are potatoes teratogenic for experimental animals? Teratology 1973; 8: 349–358
55.Tareke, E. et al: Acrylamide: a cooking carcinogen? Chemical Research in Toxicology 2000; 13: 517–522
56.Tareke, E. et al: Acrylamide: a dietary carcinogen formed in vivo? Journal of Agricultural and Food Chemistry 2008; 56: 6020–6023
57.Thulesius, O., Waddell, W. J.: Human exposures to acrylamide are below the threshold for carcinogenesis. Human & Experimental Toxicology 2004; 23: 357–358
58.Wang, X. G.: Teratogenic effect of potato glycoalkaloids. Zhonghua Fu Chan Ke Za Zhi 1993; 28: 73–75, 121–122
59.Wilson, K. M. et al: Dietary acrylamide and cancer risk in humans: a review. Journal für Verbraucherschutz und Lebensmittelsicherheit 2006; 1: 19–27
60.Wink, M. et al: Handbuch der giftigen und psychoaktiven Pflanzen. Wissenschaftliche Verlagsgesellschaft, Stuttgart 2008
61.Zorn, E., Lieberman, L. S.: Freeze-dried but always peeled: anthropological approaches to food processing, preparation, and consumption of the Andean potato. Proceedings of the Indigenous Knowledge Conference, Interinstitutional Consortium for Indigenous Knowledge, Pennsylvania State University 2004
Dioxin im Ei: Ultraschwindel mit Ultragift
1.Ahlers, M.: So lukrativ kann Spülwasser sein. Der Westen 13. 12. 2010
2.Berry, R. M. et al: Ubiquitous nature of dioxins: a comparison of the dioxins content of common everyday materials with that of pulps and papers. Environmental Science & Technology 1993; 27: 1164–1168
3.BfR: Fragen und Antworten zu Dioxinen in Lebensmitteln. 10. 1. 2011
4.Crump, K. S. et al: Meta-analysis of dioxin cancer dose response for three occupational cohorts. Environmental Health Perspectives 2003; 111: 681–687
5.Europäische Kommission: Verordnung ( EU ) Nr. 1259/2011 der Kommission vom 2. Dezember 2011
Weitere Kostenlose Bücher