Chemistry and Safety of Acrylamide in Food
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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THE DISCOVERY AND ITS IMPLICATIONS
NEUROLOGICAL MORHOLOGICAL AND MOLECULAR ENDPOINTS IN ANIMAL MODELS
THE ROLE OF EPIDEMIOLOGY IN UNDERSTANDING THE RELATIONSHIP BETWEEN DIETARY ACRYLAMIDE AND CANCER RISK IN ...
MECHANISMS OF ACRYLAMIDE INDUCED RODENT CARCINOGENESIS
EXPOSURE TO ACRYLAMIDE
APPROACH TOWARDS RISK ASSESSMENT BASED ON BIOMARKER GUIDED DOSIMETRY OF GENOTOXICMUTAGENIC EFFECTS IN H...
PILOT STUDY ON THE IMPACT OF POTATO CHIPS CONSUMPTION ON BIOMARKERS OF ACRYLAMIDE EXPOSURE
LCMSMS METHOD FOR THE ANALYSIS OF ACRYLAMIDE AND GLYCIDAMIDE HEMOGLOBIN ADDUCTS
THE EFFECT OF COOKING ON ACRYLAMIDE AND ITS PRECURSORS IN POTATO WHEAT AND RYE
DETERMINATION OF ACRYLAMIDE IN VARIOUS FOOD MATRICES
SOME ANALYTICAL FACTORS AFFECTING MEASURED LEVELS OF ACRYLAMIDE IN FOOD PRODUCTS
ANALYSIS OF ACRYLAMIDE IN FOOD
ON LINE MONITORING OF ACRYLAMIDE FORMATION
FACTORS THAT INFLUENCE THE ACRYLAMIDE CONTENT OF HEATED FOODS
MODEL SYSTEMS FOR EVALUATING FACTORS AFFECTING ACRYLAMIDE FORMATION IN DEEP FRIED FOODS
CONTROLLING ACRYLAMIDE IN FRENCH FRY AND POTATO CHIP MODELS AND A MATHEMATICAL MODEL OF ACRYLAMIDE FOR...
COMPARISON OF ACRYLAMIDE METABOLISM IN HUMANS AND RODENTS
KINETIC AND MECHANISTIC DATA NEEDS FOR A HUMAN PHSIOLOGICALLY BASED PHARMACOKINETIC PBPK MODEL FOR ACRYL...
IN VITRO STUDIES OF THE INFLUENCE OF CERTAIN ENZYMES ON THE DETOXIFICATION OF ACRYLAMIDE AND GLYCIDAMIDE IN ...
BIOLOGICAL EFFECTS OF MAILLARD BROWNING PRODUCTS THAT MAY AFFECT ACRYLAMIDE SAFETY IN FOOD
ACRYLAMIDE FORMATION IN DIFFERENT FOODS AND POTENTIAL STRATEGIES FOR REDUCTION
MECHANISMS OF ACRYLAMIDE FORMATION
MECHANISTIC PATHWAYS OF FORMATION OF ACRYLAMIDE FROM DIFFERENT AMINO ACIDS
NEW ASPECTS ON THE FORMATION AND ANALYSIS OF ACRYLAMIDE
FORMATION OF ACRYLAMIDE FROM LIPIDS
KINETIC MODELS AS A ROUTE TO CONTROL ACRYLAMIDE FORMATION IN FOOD
QUALITY RELATED MINIMIZATION OF ACRYLAMIDE FORMATION AN INTEGRATED APPROACH
GENETIC PHYSIOLOGICAL AND ENVIRONMENTAL FACTORS AFFECTING ACRYLAMIDE CONCENTRATION IN FRIED POTATO PROD...
ACRYLAMIDE REDUCTION IN PROCESSED FOODS
CHEMICAL INTERVENTION STRATEGIES FOR SUBSTANTIAL SUPPRESSION OF ACRYLAMIDE FORMATION IN FRIED POTATO PROD...
ACRYLAMIDE IN JAPANESE PROCESSED FOODS AND FACTORS AFFECTING ACRYLAMIDE LEVEL IN POTATO CHIPS AND TEA
THE FORMATION OF ACRYLAMIDE IN UK CEREAL PRODUCTS
FACTORS INFLUENCING ACRYLAMIDE FORMATION IN GINGERBREAD
EFFECTS OF CONSUMER FOOD PREPARATION ON ACRYLAMIDE FORMATION