Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment
Effects of different brewing conditions on acrylamide levels in Turkish green tea and assessment of carcinogenic and non-carcinogenic health risks.
Burhan Basaran, Jung-Min Cho, Fatma Gül Demir, Gizem Taban, Canan Altınsoy, Behrouz Tajdar-Oranj, Parisa Sadighara, Yasemin Yavuz Abanoz, Aslı Boyraz
Published: 202610.1080/19440049.2026.2613422
Abstract
In this study, the effect of various brewing methods on acrylamide levels was examined using three different commercial green tea samples. The acrylamide exposure levels of 402 adult women living in different cities in Türkiye were assessed in terms…
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