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Central European Journal of Public... Sep 2022Acrylamide (AA) is considered one of the contaminants that occur in heat-processed agri-food products, which through diet can increase the risk of developing cancer for... (Review)
Review
OBJECTIVES
Acrylamide (AA) is considered one of the contaminants that occur in heat-processed agri-food products, which through diet can increase the risk of developing cancer for consumers of all age groups.
METHODS
This review analysed the level of acrylamide of the most important heat-processed agri-food products that contribute to the dietary exposure of the population of different European countries and the assessment of health risks related to the presence of AA in food.
RESULTS
The results of monitoring AA concentrations in agri-food products, reported individually by researchers or projects such as CONTAM in 2015 and the UK Food Standard Agency in 2017, show that some products exceeding the recently set European reference level are reported as such for specific values - mean UB/RLs in µg.kg: French fries (550/500), coffee dry (523/400), coffee substitutes (1,499/500, 400), processed cereal-based baby foods (76/40), potato crisps and snacks (2,214/750), breakfast cereals (744/300), biscuits and crackers (637/350, 400), and coffee substitutes (1,897/500). Average values (µg/kg body weight per day) of exposure to AA from food for different age groups (EFSA) are estimated at 0.4-1.9, but in different European countries, as reported by several studies (including Romania), are between 1.4 and 3.4.
CONCLUSION
Starting from the genotoxic and carcinogenic potential of acrylamide, it is important to regularly monitor the presence of acrylamide and its levels in food and to investigate the food pattern of the population to detect the share of foods at risk of exposure.
Topics: Acrylamide; Carcinogens; Dietary Exposure; Food Contamination; Hot Temperature; Humans
PubMed: 36239366
DOI: 10.21101/cejph.a6779 -
Journal of Agricultural and Food... Apr 2021Acrylamide, a food processing contaminant with demonstrated genotoxicity, carcinogenicity, and reproductive toxicity, is largely present in numerous prominent and... (Review)
Review
Acrylamide, a food processing contaminant with demonstrated genotoxicity, carcinogenicity, and reproductive toxicity, is largely present in numerous prominent and commonly consumed food products that are produced by thermal processing methods. Food regulatory bodies such as the U.S. Food and Drug Administration (U.S. FDA) and European Union Commission regulations have disseminated various acrylamide mitigation strategies in food processing practices. Hence, in the wake of such food and public health safety efforts, there is a rising demand for economic, rapid, and portable detection and quantification methods for these contaminants. Since conventional quantification techniques like liquid chromatography-mass spectrometry (LC-MS) and gas chromatography-mass spectrometry (GC-MS) methods are expensive and have many drawbacks, sensing platforms with various transduction systems have become an efficient alternative tool for quantifying various target molecules in a wide variety of food samples. Therefore, this present review discusses in detail the state of robust, nanomaterials-based and other bio/chemical sensor fabrication techniques, the sensing mechanism, and the selective qualitative and quantitative measurement of acrylamide in various food materials. The discussed sensors use analytical measurements ranging from diverse and disparate optical, electrochemical, as well as piezoelectric methods. Further, discussions about challenges and also the potential development of the lab-on-chip applications for acrylamide detection and quantification are entailed at the end of this review.
Topics: Acrylamide; Chromatography, Liquid; Food Analysis; Food Contamination; Nanostructures
PubMed: 33851531
DOI: 10.1021/acs.jafc.0c07956 -
Molecules (Basel, Switzerland) Sep 2020Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment... (Review)
Review
Acrylamide (AA) is a neurotoxic and carcinogenic substance that has recently been discovered in food. One of the factors affecting its formation is the heat treatment method. This review discusses the microwave heating as one of the methods of thermal food processing and the influence of microwave radiation on the acrylamide formation in food. In addition, conventional and microwave heating were compared, especially the way they affect the AA formation in food. Available studies demonstrate differences in the mechanisms of microwave and conventional heating. These differences may be beneficial or detrimental depending on different processes. The published studies showed that microwave heating at a high power level can cause greater AA formation in products than conventional food heat treatment. The higher content of acrylamide in microwave-heated foods may be due to differences in its formation during microwave heating and conventional methods. At the same time, short exposure to microwaves (during blanching and thawing) at low power may even limit the formation of acrylamide during the final heat treatment. Considering the possible harmful effects of microwave heating on food quality (e.g., intensive formation of acrylamide), further research in this direction should be carried out.
Topics: Acrylamide; Cooking; Food; Food Analysis; Heating; Humans; Microwaves; Molecular Structure
PubMed: 32927728
DOI: 10.3390/molecules25184140 -
Food Chemistry Nov 2022Acrylamide (AA) is a product of food heating process that is widely present in cooked foods and known to be toxic to humans. Exposure data has revealed coffee to be one... (Review)
Review
Acrylamide (AA) is a product of food heating process that is widely present in cooked foods and known to be toxic to humans. Exposure data has revealed coffee to be one of the sources of this toxicant in adult diets. A great deal of effort has been invested into finding ways of reducing AA formation during coffee processing. However, despite the accumulated knowledge and mitigation strategies applied so far, AA reduction in coffee is still a challenge compared to other heat-processed foods in which the wider raw-material selection and progress in technological processes and/or changes in the recipes are possible at the industrial level. This review presents a critical analysis of the accumulated knowledge on the formation of AA in coffee as well as on the mitigation strategies that have been investigated to date, with a focus on current applicability in industry and little explored topics.
Topics: Acrylamide; Coffee; Diet; Food Contamination; Food Handling; Hot Temperature; Humans
PubMed: 35696948
DOI: 10.1016/j.foodchem.2022.133406 -
Journal of Food Science Mar 2019Acrylamide, formed in baked and fried plant-based foods, is reported to induce numerous adverse effects in cells, animals, and humans. Examples from the literature show...
Acrylamide, formed in baked and fried plant-based foods, is reported to induce numerous adverse effects in cells, animals, and humans. Examples from the literature show that processed potato- and cereal-based products are two major food types that seem to contribute the highest amounts of acrylamide to the diet worldwide. To meet both the demand for gluten-free products and the interest in alternative grains, we previously developed recipes for flatbreads using a variety of different grains. In this study, we determined the acrylamide content of 15 experimental flatbreads made from a variety of flours and 21 commercial flatbreads. The application of a validated, highly sensitive HPLC/MS method revealed that flatbreads made with the following flours baked at 195.5 °C for 2 min had very low (<10 μg/kg) levels of acrylamide: brown rice, buckwheat, cornmeal, millet, oat, and quinoa. The acrylamide levels of the following flatbreads were 14 to 59 μg/kg: rye, sorghum, soy, wheat, commercial pita, pita crackers, pizza, naan, and lavash. Wheat-based matzo breads, which are rapidly baked to a crisp texture at high heat (∼400 °C), contained 101 to 504 μg/kg acrylamide. Potato-based products were some of the highest of the products tested, ranging from 153 (potato pancakes) to 2,070 (potato-containing gluten-free matzos) μg/kg acrylamide. Except for the potato-containing products, the flatbreads made in this study were lower in acrylamide content (<3 to 21.3 μg/kg) than any of the commercial products tested. Of these experimental flatbreads, wheat- and sorghum-based products were the highest. Flatbreads from alternative grains can result in gluten-free products with high nutritional value and less acrylamide. PRACTICAL APPLICATION: Acrylamide formation is dependent on both the composition of the food product and the method of cooking. Flatbreads have the potential to be high in acrylamide due to cooking methods which lead to the development of desirable browning products. Flatbreads developed in this study using alternative and ancient grains were mostly lower in acrylamide content than their wheat counterpart, suggesting that they can serve as a low-acrylamide, gluten-free functional food.
Topics: Acrylamide; Bread; Cooking; Food Analysis; Food Contamination; Humans
PubMed: 30730568
DOI: 10.1111/1750-3841.14456 -
Ecotoxicology and Environmental Safety Jun 2022Acrylamide is widely found in food as a side-product of high-temperature heating of starch-rich food. It has attracted much attention because of its neurotoxicity and...
BACKGROUND
Acrylamide is widely found in food as a side-product of high-temperature heating of starch-rich food. It has attracted much attention because of its neurotoxicity and carcinogenicity. However, the cancer risk and disease burden of dietary acrylamide exposure have not been quantified in China.
OBJECTIVE
To estimate the cancer risk and the disease burden attributable to dietary acrylamide exposure and quantify its health hazards.
METHOD
We first performed an exposure assessment of acrylamide in food, based on which the incremental excess lifetime cancer risk (ELCR) was calculated for cancer risk assessment. The DisMod Ⅱ software and the DALY calculator in R were used to calculate the disease burden due to dietary acrylamide exposure.
RESULTS
Average dietary acrylamide exposure in males was 0.1531 μg·kg·d and that in females was 0.1554 μg·kg·d, resulting in an ELCR of 7.81 × 10 for males and 7.92 × 10 for females in China. The dietary acrylamide exposure resulted in about 23,688.09 DALYs of cancers among the Chinese population in 2016, including 1331.93 DALYs of breast cancer, 243.32 DALYs of endometrial cancer, 248.91 DALYs of ovarian cancer, and 176.28 DALYs of kidney cancer, respectively.
CONCLUSION
The health hazards of dietary acrylamide exposure deserve attention. The burden of disease assessment could quantify the health hazards of food contaminants for prioritizing policies.
Topics: Acrylamide; China; Cost of Illness; Dietary Exposure; Female; Humans; Male; Neoplasms
PubMed: 35489291
DOI: 10.1016/j.ecoenv.2022.113551 -
International Journal of Environmental... Apr 2023Roasting is responsible for imparting the main characteristics to coffee, but the high temperatures used in the process can lead to the formation of several potentially... (Review)
Review
Roasting is responsible for imparting the main characteristics to coffee, but the high temperatures used in the process can lead to the formation of several potentially toxic substances. Among them, polycyclic aromatic hydrocarbons, acrylamide, furan and its derivative compounds, α-dicarbonyls and advanced glycation end products, 4-methylimidazole, and chloropropanols stand out. The objective of this review is to present a current and comprehensive overview of the chemical contaminants formed during coffee roasting, including a discussion of mitigation strategies reported in the literature to decrease the concentration of these toxicants. Although the formation of the contaminants occurs during the roasting step, knowledge of the coffee production chain as a whole is important to understand the main variables that will impact their concentrations in the different coffee products. The precursors and routes of formation are generally different for each contaminant, and the formed concentrations can be quite high for some substances. In addition, the study highlights several mitigation strategies related to decreasing the concentration of precursors, modifying process conditions and eliminating/degrading the formed contaminant. Many of these strategies show promising results, but there are still challenges to be overcome, since little information is available about advantages and disadvantages in relation to aspects such as costs, potential for application on an industrial scale and impacts on sensory properties.
Topics: Glycation End Products, Advanced; Hazardous Substances; Hot Temperature; Acrylamide; Polycyclic Aromatic Hydrocarbons
PubMed: 37107868
DOI: 10.3390/ijerph20085586 -
Food and Chemical Toxicology : An... Oct 2017For directing scientists, consumers, industry and stakeholders on mitigation strategies, there is a need to understand the acrylamide-forming potential of important...
For directing scientists, consumers, industry and stakeholders on mitigation strategies, there is a need to understand the acrylamide-forming potential of important Indian foods. Flour obtained from total 16 varieties of 9 Indian cereals, legumes and roots and tubers was heated at 160 °C for 20 min, acrylamide was extracted and quantified by UPLC-UV. Acrylamide level was above the European Commission indicative value in potato- and cereal-based food products, it ranged from 3436.13 to 5562.56 μg/kg in roots and tubers (potato and sweet potato). Among the cereals, maize (2195.31 μg/kg) and wheat (161.12 μg/kg) had the highest and lowest contents, respectively, whereas rice, sorghum and pearl millet showed intermediate values. Among the 2 legumes, soybean contained higher acrylamide (337.08-717.52 μg/kg) than chickpea (377.83-480.49 μg/kg). Analysis of variance revealed that roots and tubers acrylamide was highly significantly greater than the content in cereals (p < 0.0001) and in legumes (p < 0.0001) while there was no significant difference between cereals and legumes (p = 0.443). These results support the combination of pulses and minor cereals (chickpea, soybean, millets and sorghum) in cereal-based foods for improving the nutritional value and reducing acrylamide formation.
Topics: Acrylamide; Chromatography, Liquid; Edible Grain; Fabaceae; Food Analysis; Plant Roots; Plant Tubers
PubMed: 28811113
DOI: 10.1016/j.fct.2017.08.011 -
International Journal of Molecular... May 2020Free (soluble, non-protein) asparagine concentration can increase many-fold in wheat grain in response to sulphur deficiency. This exacerbates a major food safety and... (Review)
Review
Free (soluble, non-protein) asparagine concentration can increase many-fold in wheat grain in response to sulphur deficiency. This exacerbates a major food safety and regulatory compliance problem for the food industry because free asparagine may be converted to the carcinogenic contaminant, acrylamide, during baking and processing. Here, we describe the predominant route for the conversion of asparagine to acrylamide in the Maillard reaction. The effect of sulphur deficiency and its interaction with nitrogen availability is reviewed, and we reiterate our advice that sulphur should be applied to wheat being grown for human consumption at a rate of 20 kg per hectare. We describe the genetic control of free asparagine accumulation, including genes that encode metabolic enzymes (asparagine synthetase, glutamine synthetase, glutamate synthetase, and asparaginase), regulatory protein kinases (sucrose nonfermenting-1 (SNF1)-related protein kinase-1 (SnRK1) and general control nonderepressible-2 (GCN2)), and basic leucine zipper (bZIP) transcription factors, and how this genetic control responds to sulphur, highlighting the importance of asparagine synthetase-2 () expression in the embryo. We show that expression of glutamate-cysteine ligase is reduced in response to sulphur deficiency, probably compromising glutathione synthesis. Finally, we describe unexpected effects of sulphur deficiency on carbon metabolism in the endosperm, with large increases in expression of sucrose synthase-2 () and starch synthases.
Topics: Acrylamide; Acrylamides; Asparagine; Carbon; Catalysis; Edible Grain; Food Contamination; Food Safety; Glutathione; Kinetics; Maillard Reaction; Nitrogen; RNA-Seq; Solubility; Starch; Sulfur; Triticum
PubMed: 32485924
DOI: 10.3390/ijms21113876 -
Chemical & Pharmaceutical Bulletin 2023Chiral lithium binaphtholates prepared from the corresponding binaphthols and lithium tert-butoxide effectively catalyze the asymmetric Michael additions of ketones to...
Chiral lithium binaphtholates prepared from the corresponding binaphthols and lithium tert-butoxide effectively catalyze the asymmetric Michael additions of ketones to poorly reactive acrylamides. The lithium binaphtholate catalyst mediates ketone deprotonation and enantioselective carbon-carbon bond formation to the acrylamide to deliver the Michael adduct in good yield and enantioselectivity. A small excess of lithium tert-butoxide relative to the binaphthol successfully enolizes the ketone in the initial stage of the reaction to promote the Michael reaction. Computational analysis of the transition state suggested that the 3- and 3'-phenyl groups of the binaphtholate catalyst regulate the orientation of the lithium enolate and the subsequent approach of the acrylamide, leading to superior enantioselectivity.
Topics: Lithium; Acrylamides; Acrylamide; Stereoisomerism; Ketones; Catalysis
PubMed: 37779082
DOI: 10.1248/cpb.c23-00435