Chemistry and Safety of Acrylamide in Food

Margareta Törnqvist (auth.), Mendel Friedman, Don Mottram (eds.)9781441936721, 1441936726

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.

Table of contents :
Acrylamide in Food: The Discovery and Its Implications….Pages 1-19
Acrylamide Neurotoxicity: Neurological, Morhological and Molecular Endpoints in Animal Models….Pages 21-37
The Role of Epidemiology in Understanding the Relationship between Dietary Acrylamide and Cancer Risk in Humans….Pages 39-47
Mechanisms of Acrylamide Induced Rodent Carcinogenesis….Pages 49-62
Exposure to Acrylamide….Pages 63-76
Acrylamide and Glycidamide: Approach towards Risk Assessment Based on Biomarker Guided Dosimetry of Genotoxic/Mutagenic Effects in Human Blood….Pages 77-88
Pilot Study on the Impact of Potato Chips Consumption on Biomarkers of Acrylamide Exposure….Pages 89-96
LC/MS/MS Method for the Analysis of Acrylamide and Glycidamide Hemoglobin Adducts….Pages 97-107
Comparison of Acrylamide Metabolism in Humans and Rodents….Pages 109-116
Kinetic and Mechanistic Data Needs for a Human Phsiologically Based Pharmacokinetic (PBPK) Model for Acrylamide….Pages 117-125
In Vitro Studies of the Influence of Certain Enzymes on the Detoxification of Acrylamide and Glycidamide in Blood….Pages 127-133
Biological Effects of Maillard Browning Products That May Affect Acrylamide Safety in Food….Pages 135-156
Acrylamide Formation in Different Foods and Potential Strategies for Reduction….Pages 157-169
Mechanisms of Acrylamide Formation….Pages 171-189
Mechanistic Pathways of Formation of Acrylamide from Different Amino Acids….Pages 191-203
New Aspects on the Formation and Analysis of Acrylamide….Pages 205-222
Formation of Acrylamide from Lipids….Pages 223-233
Kinetic Models as a Route to Control Acrylamide Formation in Food….Pages 235-253
The Effect of Cooking on Acrylamide and Its Precursors in Potato, Wheat and Rye….Pages 255-269
Determination of Acrylamide in Various Food Matrices….Pages 271-284
Some Analytical Factors Affecting Measured Levels of Acrylamide in Food Products….Pages 285-291
Analysis of Acrylamide in Food….Pages 293-302
On Line Monitoring of Acrylamide Formation….Pages 303-316
Factors That Influence the Acrylamide Content of Heated Foods….Pages 317-328
Model Systems for Evaluating Factors Affecting Acrylamide Formation in Deep Fried Foods….Pages 329-341
Controlling Acrylamide in French Fry and Potato Chip Models and a Mathematical Model of Acrylamide Formation….Pages 343-356
Quality Related Minimization of Acrylamide Formation – An Integrated Approach….Pages 357-369
Genetic, Physiological, and Environmental Factors Affecting Acrylamide Concentration in Fried Potato Products….Pages 371-386
Acrylamide Reduction in Processed Foods….Pages 387-392
Chemical Intervention Strategies for Substantial Suppression of Acrylamide Formation in Fried Potato Products….Pages 393-404
Acrylamide in Japanese Processed Foods and Factors Affecting Acrylamide Level in Potato Chips and Tea….Pages 405-413
The Formation of Acrylamide in UK Cereal Products….Pages 415-429
Factors Influencing Acrylamide Formation in Gingerbread….Pages 431-446
Effects of Consumer Food Preparation on Acrylamide Formation….Pages 447-465