{16} The Culinary Institute of America, The New Professional Chef, John Wiley & Sons, 1996.

{17} Shields P. G., Xu G. X., Blot W. J., Fraumeni J. F. Jr, Trivers G. E., Pellizzari E. D., Qu Y. H., Gao Y. T., Harris C. C., «Mutagens from heated Chinese and US cooking oils», J. Natl. Cancer Inst., 1995, 87 (11), p. 836–841.

{18} Lee C. H., Yang S. F., Peng C. Y., Li R. N., Chen Y. C., Chan T. F., Tsai E. M., Kuo F. C., Huang J. J., Tsai H. T., Hung Y. H., Huang H. L., Tsai S., Wu M. T., «The precancerous effect of emitted cooking oil fumes on precursor lesions of cervical cancer», Int. J. Cancer, 9 d'ecembre 2009, epub.

{19} Metayer C., Wang Z., Kleinerman R. A., Wang L., Brenner A. V., Cui H., Cao J., Lubin J. H., «Cooking oil fumes and risk of lung cancer in women in rural Gansu, China», Lung Cancer, 2002, 35 (2), p. 111–117.

{20} Ibid.

{21} Lin S. Y., Tsai S. J., Wang L. H., Wu M. F., Lee H., «Protection by quercetin against cooking oil fumes-induced DNA damage in human lung adenocarcinoma CL-3 cells: Role of COX-2», Nutr. Cancer, 2002, 44 (1), p. 95—101.

{22} Centre international de recherche sur le cancer, Evaluations globales de la canc'erog'enicit'e pour l’homme, op. cit.

{23} AFSSA, Acrylamide: point d’information n° 2, 2003. Disponible sur:(consult'e le 19 mars 2010).

{24} Health Canada, Acrylamide levels in selected Canadian foods, 2009. Disponible sur:(consult'e le 19 mars 2010).

{25} EFSA, Acrylamide, 2010. Disponible sur:eu/fr/contamtopics/topic/acrylamide.htm (consult'e le 19 mars 2010).

{26} Mottram D. S., Wedzicha B. L., Dodson A. T., «Acrylamide is formed in the Maillard reaction», Nature, 2002, 419 (6906), p. 448–449.

{27} AFSSA, Acrylamide: point d’information n° 2, op. cit.

{28} Ibid.

{29} Ibid.

{30} Lin S. Y., Tsai S. J., Wang L. H., Wu M. F., Lee H., «Protection by quercetin against cooking oil fumes-induced DNA damage in human lung adenocarcinoma CL-3 cells: Role of COX-2», op. cit.

{31} AFSSA, Acrylamide: point d’information n° 2, op. cit.

{32} Ibid.

{33} AFSSA, La Cuisson au barbecue. Disponible sur:fr/index.htm (consult'e le 19 mars 2010).

{34} AFSSA, Etude individuelle nationale des consommations alimentaires 2 (INCA 2) 2006–2007, 2009. Disponible sur:Documents/PASER-Ra-INCA2.pdf (consult'e le 15 mars 2010).

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{3} World Cancer Research Fund, Food, Nutrition, Physical Activity, and the Prevention of Cancer: a Global Perspective, op. cit.

{4} AFSSA, «Table CIQUAL 2008», op. cit.

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{6} Mauro L. M., Morelli C., Boterberg T., Bracke M. E., Surmacz E., «Role of the IGF1 receptor in the regulation of cell-cell adhesion: Implications in cancer development and progression», Journal of Cellular Physiology, 2003, 194 (2), p. 108–116.

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