Dietary Acrylamide and Cancer Risk in Humans: A Review

Wilson, Kathryn M.; Rimm, Eric B.; Thompson, Kimberly M.; Mucci, Lorelei A.

doi:10.1007/s00003-006-0005-6

Cited by 29 publications

(22 citation statements)

References 36 publications

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“…Mucci et al (2003) reported that dietary exposure to acrylamide did not affect the risk of developing bowel, kidney, or bladder cancer. In contrast, Wilson et al (2006), through a combination of in vitro and in vivo studies, provided evidence for a carcinogenic effect of acrylamide. Therefore, the question of whether a known carcinogenic compound, acrylamide, generated during food processing represents a potential carcinogenic risk to humans still needs to be resolved.…”

Section: Research Articlementioning

confidence: 99%

Factors Influencing the Acrylamide Content of Fried Potato Products

Jin

Park

Chang

et al. 2016

Korean Journal of Environmental Agriculture

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Section: Research Articlementioning

confidence: 99%

Factors Influencing the Acrylamide Content of Fried Potato Products

Jin

Park

Chang

et al. 2016

Korean Journal of Environmental Agriculture

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“…Owing to its low molecular weight and polarity, ACR is readily distributed and incorporated in mammals [80]. After ingestion, ACR is rapidly circulated throughout the whole body via the bloodstream [81] and can be found in the liver, kidney, thymus, brain, heart and human breast milk [82].…”

Section: Toxicity Of Acrylamidementioning

confidence: 99%

“…The formation of glycidamide is considered to be the critical step for the toxic effects of ACR and its metabolites. ACR and glycidamide, the latter at a much higher rate, can react with macromolecules such as haemoglobin and enzymes [80]. According to the European Food Safety…”

Section: Toxicity Of Acrylamidementioning

confidence: 99%

Mitigation of Acrylamide in Foods: An African Perspective

Adebo¹,

AdeyinkaAdebiyi²,

Gbashi³

et al. 2017

Acrylic Polymers in Healthcare

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Acrylamide (ACR) is a possible human carcinogen, with neurotoxic properties. It is a heatgenerated food toxicant particularly found in carbohydrate-rich foods. Its occurrence is of global concern and constitutes a major challenge to food safety, due to its presence in several thermally processed foods worldwide. Since its discovery, ACR has been recognized as one of the most widely investigated heat-induced food contaminant, and several reports on its formation and occurrence since its discovery have been reported. However, information on the extent of ACR occurrence in foods consumed in different parts of Africa is rather too limited. This is particularly a concern considering that most carbohydrate-based foods, subjected to varying degrees of thermal processing, are consumed as staple diets almost on daily basis in the continent. As such, African populations may be exposed to high levels of ACR daily. Thus, this chapter covers the formation, occurrence and health impact of ACR in foods. It further summarizes previous studies looking at ACR reduction and mitigation strategies, especially those that may be applicable in the continent. Adequate sensitization of the populace about the prevention of ACR as a food contaminant is essential to ensure the safety of heat-processed carbohydrate-rich foods in the continent.

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“…This procedure is used successfully in potato processing, where its application reduces the formation of acrylamide by 90% without causing sensory changes in the product. This strategy can also be used in coffee to reduce acrylamide formation (Dias, 2008;Wilson et al, 2006).…”

Section: Epidemiological Evidence Of Risk From Consumption Of Acrylammentioning

confidence: 99%

Estimated Acrylamide Intake from Coffee Consumption in Latin America

Porto¹,

Freitas-Silva²,

Rosa³

et al. 2015

American Journal of Agricultural and Biological Sciences

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Abstract:The presence of acrylamide in foods such as coffee can pose risks to human health. Coffee consumption and production in Latin America have increased in recent years. According to the FAO, world coffee consumption is divided into five groups of countries according to average yearly per capita consumption: (i) between 8.0 kg and 12 kg; (ii) between 4.1 kg and 8.0 kg; (iii) between 2.4 kg and 4.5 kg; (iv) between 0.8 kg and 2.4 kg; and (v) less than 0.8 kg. In this work, the countries of Latin America are divided into three groups according to annual per capita coffee consumption: group 1: between 4.1 kg and 8.0 kg (Brazil, Argentina, Colombia and Costa Rica); group 2: between 2.4 kg and 4.5 kg (Guyana, French Guyana, Honduras, Suriname, Uruguay and Venezuela); and group 3: between 0.8 kg and 2.4 kg (Bolivia, Chile, Cuba, El Salvador, Ecuador, Guatemala, Haiti, Jamaica, Mexico, Nicaragua, Panama, Paraguay, Peru, Puerto Rico and Dominican Republic). There are great differences in the consumption of acrylamide-forming foods among populations from different countries. The literature shows a range from 0.5 to 4.21 µg of acrylamide per 300 mL of coffee and the World Health Organization recommends a maximum daily limit for acrylamide intake of 1 µg/kg bw. Thus, coffee is a beverage that contributes greatly to acrylamide intake in almost all population groups. From the calculated data on acrylamide intake in Latin America, it was possible to estimate the daily intake in the region's countries. According to the maximum limit set by the WHO of 1 µg acrylamide per day per bw, for people in the countries of group 1, coffee makes a large contribution to the intake of acrylamide. Thus, there should be focus on reducing the levels of acrylamide in foods, since they are the predominant sources of this substance for some populations.

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Dietary Acrylamide and Cancer Risk in Humans: A Review

Cited by 29 publications

References 36 publications

Factors Influencing the Acrylamide Content of Fried Potato Products

Factors Influencing the Acrylamide Content of Fried Potato Products

Mitigation of Acrylamide in Foods: An African Perspective

Estimated Acrylamide Intake from Coffee Consumption in Latin America

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