Acrylamide and Glycidamide: Approach towards Risk Assessment Based on Biomarker Guided Dosimetry of Genotoxic/Mutagenic Effects in Human Blood

Baum, Matthias; Fauth, Evelyne; Fritzen, Silke; Herrmann, Armin; Mertes, Peter; Rudolphi, Melanie; Spormann, Thomas; Zankl, Heinrich; Eisenbrand, Gerhard; Bertow, Daniel

doi:10.1007/0-387-24980-x_6

Cited by 14 publications

(15 citation statements)

References 28 publications

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“…Acrylamide is metabolized very fast after ingestion and then is going into blood and urine from where it is excreted. Most critical for the genotoxic effect of acrylamide is the epoxidation of acrylamide to glycidamide by Cytochrome P450, a hemoprotein with enzyme activity . Glycidamide can react with hemoglobin and enzymes but also with DNA resulting in point mutations and cancer.…”

Section: Toxicitymentioning

confidence: 99%

Acrylamide – Still a matter of concern for fried potato food?*

Matthäus

Haase

2014

Euro J Lipid Sci & Tech

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Acrylamide is a well-known chemical compound that came into the discussion as food-borne contaminant in 2002 when the Swedish National Food Administration (NFA) together with the University of Stockholm announced the finding of acrylamide in food for the first time. A lot of research has been done all over the world to elucidate the reaction pathway for the formation of acrylamide during processing, to find mitigation strategies to reduce acrylamide in food and to evaluate the toxicity of acrylamide to humans after consumption of acrylamide containing food. Today, it is known that acrylamide is formed under the conditions of the Maillard reaction with low moisture content and temperature >120°C by the amino acid asparagine in presence of certain a-dicarbonyl compounds from the Maillard reaction. From this knowledge several set screws became evident for the development of successful mitigation strategies such as choice of appropriate raw material low in precursors, pre-treatment of the raw material before frying or reducing the frying temperature. Until today no significant correlation between the consumption of acrylamide with food and the occurrence of cancer has been found. The present paper reviews the recent research on these topics with special focus on fried potato food.Practical applications: Formation of acrylamide in fried food is still of concern, and even 12 years after the first communication of acrylamide in processed food a lot of papers are published. The questions of formation, mitigation, toxicity, and exposure are partly answered but on the other side important parts are still open. The paper summarizes the status quo with focus on fried potato products.

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Section: Toxicitymentioning

confidence: 99%

Acrylamide – Still a matter of concern for fried potato food?*

Matthäus

Haase

2014

Euro J Lipid Sci & Tech

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“…Metabolic formation of glycidamide is essential for genotoxic effectiveness. 24 Thus, glycidamide acts like the ultimate genotoxic metabolite of acrylamide and it was found to form DNA adducts (from N 7 of guanine or N 3 of adenine) and induce micronuclei in different organs of mice. [25][26][27] Acrylamide is a well-recognized potent neurotoxin affecting both the central nervous system (CNS) and peripheral nervous system (PNS).…”

Section: Introductionmentioning

confidence: 99%

Acrylamide neurotoxicity

Erkekoğlu

Baydar

2013

Nutritional Neuroscience

170

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Acrylamide, a food contaminant, belongs to a large class of structurally similar toxic chemicals, 'type-2 alkenes', to which humans are widely exposed. Besides, occupational exposure to acrylamide has received wide attention through the last decades. It is classified as a neurotoxin and there are three important hypothesis considering acrylamide neurotoxicity: inhibition of kinesin-based fast axonal transport, alteration of neurotransmitter levels, and direct inhibition of neurotransmission. While many researchers believe that exposure of humans to relatively low levels of acrylamide in the diet will not result in clinical neuropathy, some neurotoxicologists are concerned about the potential for its cumulative neurotoxicity. It has been shown in several studies that the same neurotoxic effects can be observed at low and high doses of acrylamide, with the low doses simply requiring longer exposures. This review is focused on the neurotoxicity of acrylamide and its possible outcomes.

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“…The results of the current research on patients' diet have shown that the consumption of bread, cereal and meat food groups was lower compared with standard serving sizes for dietary groups. There are many studies which have shown the effects of diet on the development of ovarian cysts or other female reproductive disorders [6]- [9]. There is also a significant relationship between diet and polycystic ovarian syndrome [16], [17] and between diet and seromucinous benign ovarian cysts development [18].…”

Section: Discussionmentioning

confidence: 99%

“…Diet has a significant part in development of several female physiological or clinical disturbances. Infertility or abortion is most common complications caused by Acryl amide consumption [6]. Studies have shown that the saturated lipids in egg or meet can lead to painful menstruation [7].…”

Section: Introductionmentioning

confidence: 99%

Biomedical Importance of Diet in Ovarian Cysts Occurrence in North-Western Iran

Ahmadi¹,

Alinavaz²,

Asgary³

2012

JOMB

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The aim of this study was to determine the role played by diet in ovarian cysts development among women living in the different parts of Hamedan -northwestern Iran. Participants included 384 females with ovarian cysts were admitted to hospitals or medical centers during 2001-2006. Study participants were interviewed using a structured questionnaire to elicit a lifetime history of a variety of demographic, medical, and lifestyle factors. Standard diet questionnaire was also used to evaluate the usual diet in cases during 5 years before ovarian cyst diagnosis. Data were analyzed using Chi-Square or T-test. Our findings showed that majority of patients were at age between 22 and 36 (63.4%) and mean ages were 31.94, 31.34 and 32.5 years old for follicular, corpus luteum and dermoidal cysts, respectively. There was significantly lower consumption of meat and cereal food groups in patients than standard recommended orders (P<0.05). Our findings indicate that occurrence of ovarian cysts was prominent in reproductive age range, and lower consumption of meat and cereal food groups had considerable role in ovarian cysts development in north-western Iran.

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Acrylamide and Glycidamide: Approach towards Risk Assessment Based on Biomarker Guided Dosimetry of Genotoxic/Mutagenic Effects in Human Blood

Cited by 14 publications

References 28 publications

Acrylamide – Still a matter of concern for fried potato food?*

Acrylamide – Still a matter of concern for fried potato food?*

Acrylamide neurotoxicity

Biomedical Importance of Diet in Ovarian Cysts Occurrence in North-Western Iran

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