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2011 | 65 | 09 |

Tytuł artykułu

Akrylamid w żywności – realny problem czy wyzwanie?!

Autorzy

Warianty tytułu

EN
Acrylamide in food – real problems or challenge?!

Języki publikacji

PL

Abstrakty

PL
Akrylamid (C₃H₅NO) - organiczny związek chemiczny należący do amidów, powstaje w sposób naturalny podczas obróbki termicznej (smażenia, gotowania, pieczenia itp.) wielu rodzajów żywności pochodzenia roślinnego o wysokiej zawartości węglowodanów. Jakie są jego źródła pochodzenia, co robić, aby ograniczać jego zawartość oraz czy jest groźny dla zdrowia - to główne kwestie poruszane w artykule.
EN
Acrylamide (C₃H₅NO) - an organie chemical compound belonging to amides is formed naturally during thermal treatment (frying, cooking, baking, etc.) of many types of vegetal-origin foods with a high content of carbohydrates. What are its sources of origin, what to do to limit its content, and whether it is dangerous for health-there are the main issues raised in the article.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

65

Numer

09

Opis fizyczny

s.40-41,47,bibliogr.

Twórcy

autor
  • Katedra Inżynierii Procesowej, Uniwersytet Przyrodniczy w Lublinie, Lublin

Bibliografia

  • [1] Ahn J. S., Castle L.: 2002. Verification of the findings of acrylamide in heated foods. Food Addis. Contam. 19, 1116-1124.
  • [2] Andrzejewski D., Roach J. A., Gay M. L., Musser S. M.: 2004. Analysis of coffee for the presence of acrylamide by LC-MS/MS. J. Agric. Food Chem. 52, 1996-2002.
  • [3] Becalski A., Lau B. P., Lewis D., Seaman S. W: 2003. Acrylamide in foods: occurrence, sources, and modeling. J. Agric. Food Chem. 51, 802-808.
  • [4] Erdreich L. S., Friedman M. A.: 2004. Epidemiologic evidence for assessing the carcinogenicity of acrylamide. Regul. Toxicol. Pharmacol. 39, 150-157.
  • [5] European Comision. Scientific Commitee On Food: 2002. Opinion of the scientific commitee on food on new findings regarding the presence of acrylamide in food.
  • [6] FAO/WHO: 2002. Health implications of acrylamide in food. Report of a joint FAO/WHO consultation WHO headquarters, Geneva, Switzerland, 25-27 June 2002.
  • [7] Friedman M.: 2003. Chemistry, biochemistry, and safety of acrylamide. A review. J. Agric. Ford Chem. 51, 4504-4526.
  • [8] http://www.who.int/ipcs/food/jecfa/summaries/summary_report_64_final.pdf, JECFA Report TRS 930-JECFA 64/8.
  • [9] http://www.slv.se/upload/heatox/documents/D62_hnal_project_leaflet.pdf, The HEATOX Project, Final Project Leaflet.
  • [10] http://ec.europa.eu/food/fe/sc/scf/out131_en.pdf, Scientific Committee on Food (2002) Opinion of the Scientific Committee on Food on new findings regarding the presence of acrylamide in ford.
  • [11] http://www.who.int/foodsafety/publications/chem/acrylamide_faqs/en/index.html, WHO. Food Safety section: Frequently asked questions - acrylamide in ford.
  • [12] http://www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178659331266.htm, European Food Safety Authority, Key Topics section: Acrylamide in food.
  • [13] http://www.ciaa.be/documents/brochures/CIAA_Acrylamide_Toolbox_Oct2006.pdf, The CIAA Acrylamide'Toolbox'.
  • [14] Konings E. J., Baars A. J., Van Klaveren J. D., Spanjer M. C., Rensen P. M., Hiemstra M., Van Kooij J. A., Peters P. W.: 2003. Acrylamide exposure from foods of the Dutch population and an assessment of the consequent risks. Food Chem. Toxicol. 41, 1569-1579.
  • [15] Mucci L. A., Dickman P. W., Steineck G., Adami H. O., Augustsson K.: 2003. Dietary acrylamide and cancer of the large bowel, kidney, and bladder: absence of an association in a population-based study in Sweden. Br. J. Cancer. 88, 84-89.
  • [16] Mucci L. A., Lindblad P., Steineck G., Adami H. O.: 2004. Dietary acrylamide and risk of renal cell cancer. Int. J. Cancer. 109, 774-776.
  • [17] Naruszewicz M., Zapolska-Downar D., Kośmider A., Nowicka G., Kozłowska-Wojciechowska M., Vilkstrom A., Tornqvist M.: 2009. Chronic intake of potato chips in humans increases the production of reactive oxygen radicals by luekocytes and increases plasma C-reactive protein: a pilot study. Am. J. Clin. Nutr. Vol. 89, no 3, 773-777.
  • [18] Park J., Kamendulis L. M., Friedman M. A., Klaunig J. E.: 2002. Acrylamideinduced cellular transformation. Toxicol. Sci. 65, 177-183.
  • [19] Ruden C.: 2004. Acrylamide and cancer risk-expert risk assessments and the public debate. Ford Chem. Toxicol. 42, 335-349.
  • [20] Schettgen T., Weiss T., Drexler H., Angerer J.: 2003. A first approach to estimate the internal exposure to acrylamide in smoking and non-smoking adults from Germany. Int. J. Hygiene Envir. Health 206, 9-14.
  • [21] Schettgen T., Kutting B. Horning M., Beckmann M. W., Weiss T., Drexler H., Angerer J.: 2004. Trans-placental exposure of neonates to acrylamide- a pilot study. Int. Arch. Occup. Environ. Health. 77, 213-216.
  • [22] Sorgel F., Weissenbacher R., Kinzig-Schippers M., Hofmann A., Illauer M., Skott A., Landersdorfer C.: 2002. Acrylamide: increased concentrations in homemade food and first evidence of its variable absorption from food, variable metabolizm and placental and breast milk transfer in humans. Chemotherapy 48, 267-274.
  • [23] Stadler R. H., Blank I., Varga N., Robert F., Hau J., Guy P A., Robert M. C., Riediker S.: 2002. Acrylamide from Maillard reaction products. Nature 419, 449-450.
  • [24] Surdyk N., Rosen J., Andersson R., Aman R: 2004. Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread. J. Agric. food Chem. 52, 2047-2051.
  • [25] Svensson K., Abramsson L., Becker W., Glynn A., Hellenas K. E., Lind Y., Rosen J.: 2003. Dietary intake of acrylamide in Sweden. Food Chem. Toxicol. 41, 1581-1586.
  • [26] Szczerbina T.: 2005. Akrylamid - potencjalnie rakotwórcza substancja występująca w żywności, Kosmos Problemy Nauk Biologicznych, t. 54, nr 4, 367-372.
  • [27] Taeymans D., Wood J., Ashby P., Blank I., Studer A., Stadler R. H., Gonde P., Van Eijck P., Lallije S., Lingnert H., Lindblom M., Matissek R., Muller D., Tallmadge D., O'Brien J., Thompson S., Silvani D., Whitmore T.: 2004. A review of acrylamide: an industry perspective on research, analysis, formation, and control. Cit. Rev. Food Sci. Nutr. 44, 323-347.
  • [28] Tareke E., Rydberg P., Karlsson P., Eriksson S., Tornqvist M.: 2000. Acrylamide: a cooking carcinogen? Chem. Res. Toxicol. 13, 517- 522.
  • [29] Tareke E., Rydberg P., Karlsson P., Eriksson S., Tornqvist M.: 2002. Analysis of acrylamide, a carcinogen formed in heated foodstuffs. J. Agric. Food Chem. 50, 4998-5006.
  • [30] Taubert D., Harflinger S., Henkes L., Berkels R., Schomig E.: 2004. Influence of processing parameters on acrylamide formation during frying of potatoes. J. Agric. Food Chem. 52, 2735-2739.
  • [31] Vesper H. W., Bernert J. T., Ospina M., Meyers T., Ingham L., Smith A., Myers G. L.: 2007. Assessment of the Relation between Biomarkers for Smoking and Biomarkers for Acrylamide Exposure in Humans. Cancer Epidemiol Biomarkers Prev. 16 (11), 2471-2478.

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

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