Chemistry and Safety of Acrylamide in FoodMendel 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. |
Contents
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 |
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 |
Quality Related Minimization of Acrylamide Formation | 357 |
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 |
The Effect of Cooking on Acrylamide and its Precursors | 253 |
Genetic Physiological and Environmental Factors Affecting | 371 |
vii | 386 |
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 Formation in Gingerbread | 431 |
Effects of Consumer Food Preparation on Acrylamide | 447 |
467 | |