Chemistry and Safety of Acrylamide in Food

Front Cover
Mendel Friedman, Don Mottram
Springer Science & Business Media, 2005 M04 22 - 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.

 

What people are saying - Write a review

We haven't found any reviews in the usual places.

Contents

THE DISCOVERY AND ITS IMPLICATIONS
1
NEUROLOGICAL MORHOLOGICAL AND MOLECULAR ENDPOINTS IN ANIMAL MODELS
21
THE ROLE OF EPIDEMIOLOGY IN UNDERSTANDING THE RELATIONSHIP BETWEEN DIETARY ACRYLAMIDE AND CANCER RISK IN ...
39
MECHANISMS OF ACRYLAMIDE INDUCED RODENT CARCINOGENESIS
49
EXPOSURE TO ACRYLAMIDE
63
APPROACH TOWARDS RISK ASSESSMENT BASED ON BIOMARKER GUIDED DOSIMETRY OF GENOTOXICMUTAGENIC EFFECTS IN H...
77
PILOT STUDY ON THE IMPACT OF POTATO CHIPS CONSUMPTION ON BIOMARKERS OF ACRYLAMIDE EXPOSURE
89
LCMSMS METHOD FOR THE ANALYSIS OF ACRYLAMIDE AND GLYCIDAMIDE HEMOGLOBIN ADDUCTS
97
THE EFFECT OF COOKING ON ACRYLAMIDE AND ITS PRECURSORS IN POTATO WHEAT AND RYE
255
DETERMINATION OF ACRYLAMIDE IN VARIOUS FOOD MATRICES
271
SOME ANALYTICAL FACTORS AFFECTING MEASURED LEVELS OF ACRYLAMIDE IN FOOD PRODUCTS
285
ANALYSIS OF ACRYLAMIDE IN FOOD
293
ON LINE MONITORING OF ACRYLAMIDE FORMATION
303
FACTORS THAT INFLUENCE THE ACRYLAMIDE CONTENT OF HEATED FOODS
317
MODEL SYSTEMS FOR EVALUATING FACTORS AFFECTING ACRYLAMIDE FORMATION IN DEEP FRIED FOODS
329
CONTROLLING ACRYLAMIDE IN FRENCH FRY AND POTATO CHIP MODELS AND A MATHEMATICAL MODEL OF ACRYLAMIDE FOR...
343

COMPARISON OF ACRYLAMIDE METABOLISM IN HUMANS AND RODENTS
109
KINETIC AND MECHANISTIC DATA NEEDS FOR A HUMAN PHSIOLOGICALLY BASED PHARMACOKINETIC PBPK MODEL FOR ACRYL...
117
IN VITRO STUDIES OF THE INFLUENCE OF CERTAIN ENZYMES ON THE DETOXIFICATION OF ACRYLAMIDE AND GLYCIDAMIDE IN ...
127
BIOLOGICAL EFFECTS OF MAILLARD BROWNING PRODUCTS THAT MAY AFFECT ACRYLAMIDE SAFETY IN FOOD
135
ACRYLAMIDE FORMATION IN DIFFERENT FOODS AND POTENTIAL STRATEGIES FOR REDUCTION
157
MECHANISMS OF ACRYLAMIDE FORMATION
171
MECHANISTIC PATHWAYS OF FORMATION OF ACRYLAMIDE FROM DIFFERENT AMINO ACIDS
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 IN FOOD
235
QUALITY RELATED MINIMIZATION OF ACRYLAMIDE FORMATION AN INTEGRATED APPROACH
357
GENETIC PHYSIOLOGICAL AND ENVIRONMENTAL FACTORS AFFECTING ACRYLAMIDE CONCENTRATION IN FRIED POTATO PROD...
371
ACRYLAMIDE REDUCTION IN PROCESSED FOODS
387
CHEMICAL INTERVENTION STRATEGIES FOR SUBSTANTIAL SUPPRESSION OF ACRYLAMIDE FORMATION IN FRIED POTATO PROD...
393
ACRYLAMIDE IN JAPANESE PROCESSED FOODS AND FACTORS AFFECTING ACRYLAMIDE LEVEL IN POTATO CHIPS AND TEA
405
THE FORMATION OF ACRYLAMIDE IN UK CEREAL PRODUCTS
415
FACTORS INFLUENCING ACRYLAMIDE FORMATION IN GINGERBREAD
431
EFFECTS OF CONSUMER FOOD PREPARATION ON ACRYLAMIDE FORMATION
447
AUTHOR INDEX
467
Copyright

Other editions - View all

Common terms and phrases

Bibliographic information