Acrylamide exposure among Turkish toddlers from selected cereal-based baby food samples

Cengiz, Mehmet Fatih; Gündüz, Cennet Pelin Boyacı

doi:10.1016/j.fct.2013.08.018

Cited by 42 publications

(20 citation statements)

References 29 publications

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“…Aside from the fact that children eat higher amount of food relative to their size, foodstuff containing relatively higher levels of acrylamide is also preferred by children e.g. cereal, French fries and potato chips (Cengiz and Gündüz, 2013). In this study we show that acrylamide-induced effects on early phases of neurodevelopment, such as the expansion of neural progenitor cells and neuroblasts, but also during the differentiation process affecting biomarkers for neural differentiation and axonal outgrowth.…”

Section: Discussionmentioning

confidence: 92%

Acrylamide affects proliferation and differentiation of the neural progenitor cell line C17.2 and the neuroblastoma cell line SH-SY5Y

Attoff

Kertika

Lundqvist

et al. 2016

Toxicology in Vitro

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Acrylamide is a well-known neurotoxic compound and people get exposed to the compound by food consumption and environmental pollutants. Since acrylamide crosses the placenta barrier, the fetus is also being exposed resulting in a risk for developmental neurotoxicity. In this study, the neural progenitor cell line C17.2 and the neuroblastoma cell line SH-SY5Y were used to study proliferation and differentiation as alerting indicators for developmental neurotoxicity. For both cell lines, acrylamide reduced the number of viable cells by reducing proliferation and inducing cell death in undifferentiated cells. Acrylamide concentrations starting at 10fM attenuated the differentiation process in SH-SY5Y cells by sustaining cell proliferation and neurite outgrowth was reduced at concentrations from 10pM. Acrylamide significantly reduced the number of neurons starting at 1μM and altered the ratio between the different phenotypes in differentiating C17.2 cell cultures. Ten micromolar of acrylamide also reduced the expression of the neuronal and astrocyte biomarkers. Although the neurotoxic concentrations in the femtomolar range seem to be specific for the SH-SY5Y cell line, the fact that micromolar concentrations of acrylamide seem to attenuate the differentiation process in both cell lines raises the interest to further investigations on the possible developmental neurotoxicity of acrylamide.

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Section: Discussionmentioning

confidence: 92%

Acrylamide affects proliferation and differentiation of the neural progenitor cell line C17.2 and the neuroblastoma cell line SH-SY5Y

Attoff

Kertika

Lundqvist

et al. 2016

Toxicology in Vitro

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“…Levels in candy-bars for young children were up to 53.5 µg/kg (Michalak et al, 2013). Mean AA levels in baby food products of 604 ± 694, 495 ± 403 and 290 ± 249 µg/kg were reported for crackers, biscuits and breakfast cereals purchased in Turkey (Cengiz and Gündüz, 2013).…”

Section: Temporal Trend Analysis Of Aa Occurrence Data In Certain Foomentioning

confidence: 99%

“…In Turkey, Cengiz and Gündüz (2013) estimated the mean (95th percentile) AA intake for toddlers (1-3 years old) at 1.43 (3.76) μg/kg b.w. per day.…”

Section: 32mentioning

confidence: 99%

Scientific Opinion on acrylamide in food

Publication¹

2015

EFS2

342

170

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EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has widespread uses as an industrial chemical. It is also formed when certain foods are prepared at temperatures above 120 °C and low moisture, especially in foods containing asparagine and reducing sugars. The CONTAM Panel evaluated 43 419 analytical results from food commodities. AA was found at the highest levels in solid coffee substitutes and coffee, and in potato fried products. Mean and 95th percentile dietary AA exposures across surveys and age groups were estimated at 0.4 to 1.9 µg/kg body weight (b.w.) per day and 0.6 to 3.4 µg/kg b.w. per day, respectively. The main contributor to total dietary exposure was generally the category 'Potato fried products (except potato crisps and snacks)'. Preferences in home-cooking can have a substantial impact on human dietary AA exposure. Upon oral intake, AA is absorbed from the gastrointestinal tract and distributed to all organs. AA is extensively metabolised, mostly by conjugation with glutathione but also by epoxidation to glycidamide (GA). Formation of GA is considered to represent the route underlying the genotoxicity and carcinogenicity of AA. Neurotoxicity, adverse effects on male reproduction, developmental toxicity and carcinogenicity were identified as possible critical endpoints for AA toxicity from experimental animal studies. The data from human studies were inadequate for dose-response assessment. The CONTAM Panel selected BMDL 10 values of 0.43 mg/kg b.w. per day for peripheral neuropathy in rats and of 0.17 mg/kg b.w. per day for neoplastic effects in mice. The Panel concluded that the current levels of dietary exposure to AA are not of concern with respect to non-neoplastic effects. However, although the epidemiological associations have not demonstrated AA to be a human carcinogen, the margins of exposure (MOEs) indicate a concern for neoplastic effects based on animal evidence. © European Food SUMMARYFollowing a request from the European Commission, the Panel on Contaminants in the Food Chain (CONTAM Panel) was asked to deliver a scientific opinion on acrylamide (AA) in food. The Panel developed the draft scientific opinion which underwent a public consultation from 1 July 2014 to 15 September 2014. The comments received and how they were taken into account when finalising the scientific opinion were published in an EFSA Technical Report (EFSA, 2015).AA is a low molecular weight, highly water soluble, organic compound. It is used inter alia as an industrial chemical and in the production of polyacrylamides. Heightened concerns about exposure to AA arose in 2002 when it was discovered that it forms when certain foods are prepared at temperatures usually above 120 °C and low moisture. It forms, at least in part, due to a Maillard reaction between certain amino acids, such as asparagine, and reducing sugars. However, several other pathways and precursors have also been proposed to contribute to AA formation. AA forms in numerous baked or fried carbohydrate-rich f...

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“…In our previous works, acrylamide levels of different food products were determined by adapting an extraction, GC-MS and bromination method, and then these values were used to calculate the acrylamide intake and exposure of toddlers [19,37]. In present study, a total of 90 samples including crackers, biscuits and baby biscuits were analyzed by categorizing the food products into sub-groups.…”

Section: Resultsmentioning

confidence: 99%

“…In a previous work of ours, exposure of the toddlers was estimated as 1.43 μg/kg bw/day and following bread, the food products that contributed to the acrylamide exposure the most were crackers, biscuits and baby biscuits accounting of the 25, 19 and 11 % of the total dietary intake of acrylamide by toddlers [19,20]. These food products were major sources of dietary acrylamide exposure due to their relatively high consumption rate and/or high acrylamide levels [11,17,18,[20][21][22][23][24][25][26][27][28][29].…”

Section: Introductionmentioning

confidence: 99%

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

Gündüz¹,

Bilgin²,

Cengiz³

2017

Akademik Gıda

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In present study, acrylamide levels in a total of 90 commercial samples of crackers, biscuits and baby biscuits sold in Turkey were determined by the GC/MS method with bromine derivatization. Cracker samples (n=30) were divided into 4 groups as salty crackers, crackers with cheese, crackers with spices and crackers with sesame. Biscuit samples (n=27) were divided into 5 categories as wheat based biscuits, bran based biscuits, whole wheat biscuits, oat biscuits and wheat biscuits with cocoa. Baby biscuits (n=33) were grouped depending on their brand name. Mean acrylamide levels were 604, 495 and 153 µg/kg for crackers, biscuits and baby biscuits, respectively. Acrylamide contents showed a great variation among different brands and types of food samples since acrylamide can be found in a wide range of food products at different levels depending on the composition and processing parameters.Keywords: Acrylamide, GC-MS, Thermal processing contaminants, Biscuits, Crackers Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları ÖZBu çalışmada, Türkiye'de satılan 90 adet ticari kraker, bisküvi ve bebek bisküvisi örneklerindeki akrilamid düzeyleri brom türevlendirmesi sonrasında Gaz Kromatografisi/Kütle Spektrometresi metoduyla araştırılmıştır. Kraker örnekleri (n=30) tuzlu, peynirli, baharatlı ve susamlı krakerler olmak üzere 4 gruba ayrılmıştır. Bisküvi örnekleri (n=27) ise 5 gruba ayrılarak sade, kakaolu, kepekli, tam buğday ve yulaflı bisküviler olarak sınıflandırılmıştır. Bebek bisküvileri (n=33) markalarına göre gruplandırılmışlardır. Kraker, bisküvi ve bebek bisküvisi örneklerindeki ortalama akrilamid düzeyleri sırasıyla 604, 495 ve 153 µg/kg olarak belirlenmiştir. Akrilamid gıdaların kompozisyonuna ve işleme parametrelerine bağlı olarak pek çok gıdada bulunmakta ve düzeyleri farklı markalara ve gıda çeşitlerine göre değişmektedir.

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Acrylamide exposure among Turkish toddlers from selected cereal-based baby food samples

Cited by 42 publications

References 29 publications

Acrylamide affects proliferation and differentiation of the neural progenitor cell line C17.2 and the neuroblastoma cell line SH-SY5Y

Acrylamide affects proliferation and differentiation of the neural progenitor cell line C17.2 and the neuroblastoma cell line SH-SY5Y

Scientific Opinion on acrylamide in food

Bazı Ticari Kraker, Bisküvi ve Bebek Bisküvilerindeki Akrilamid Miktarları

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