Chemistry and Safety of Acrylamide in Food

Front Cover
Mendel Friedman, Don Mottram
Springer Science & Business Media, 2006 M07 18 - 466 pages

Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studies. Because exposure of humans to acrylamide can come from both external sources and the diet, there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries have presented data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide.

Specifically covered are the following aspects: exposure from the environment and the diet; biomarkers of exposure; risk assessment; epidemiology; mechanism of formation in food; biological alkylation of amino acids, peptides, proteins, and DNA by acrylamide and its epoxide metabolite glycidamide; neurotoxicity, reproductive toxicity, and carcinogenicity; protection against adverse effects; and possible approaches to reducing levels in food. Cross-fertilization of ideas among several disciplines in which an interest in acrylamide has developed, including food science, pharmacology, toxicology, and medicine, will provide a better understanding of the chemistry and biology of acrylamide in food, and can lead to the development of food processes to decrease the acrylamide content of the diet.

 

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Contents

The Discovery and its Implications
1
Neurological Morphological
21
The Role of Epidemiology in Understanding the Relationship
39
Mechanisms of Acrylamide Induced Rodent Carcinogenesis
49
Exposure to Acrylamide
63
Approach Towards Risk
77
Pilot Study of the Impact of Potato Chips Consumption
89
LCMSMS Method for the Analysis of Acrylamide
97
The Effect of Cooking on Acrylamide and its Precursors
255
Determination of Acrylamide in Various Food Matrices Using
271
Some Analytical Factors Affecting Measured Levels
285
Analysis of Acrylamide in Food
293
On Line Monitoring of Acrylamide Formation
303
Factors That Influence the Acrylamide Content of Heated
317
Model Systems for Evaluating Factors Affecting Acrylamide
329
Controlling Acrylamide in French Fry and Potato Chip Models
343

Comparison of Acrylamide Metabolism in Humans
109
Kinetic and Mechanistic Data for a Human Physiologically
117
In Vitro Studies of the Influence of Certain Enzymes on
127
Biological Effects of Maillard Browning Products that
135
Formation in Different Foods and Potential
157
MaillardInduced
171
Mechanistic Pathways of Formation of Acrylamide from
191
New Aspects on the Formation and Analysis of Acrylamide
205
Formation of Acrylamide from Lipids
223
Kinetic Models as a Route to Control Acrylamide Formation
235
Quality Related Minimization of Acrylamide Formation
357
Genetic Physiological and Environmental Factors Affecting
371
Acrylamide Reduction in Processed Foods
387
Chemical Intervention Strategies for Substantial Suppression
393
Acrylamide in Japanese Processed Foods and Factors Affecting
405
The Formation of Acrylamide in UK Cereal Products
415
Factors Influencing Acrylamide Fonnation in Gingerbread
431
Effects of Consumer Food Preparation on Acrylamide
447
Index
467
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