Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion

Aktağ, Işıl Gürsul; Hamzalıoğlu, Aytül; Kocadağlı, Tolgahan; Gökmen, Vural

doi:10.1016/j.crfs.2022.07.004

Cited by 11 publications

(2 citation statements)

References 73 publications

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“…The combination of sunshine and glyphosate has been found to reduce ACR breakdown (Ver Vers 1999). Also, mechanical degradation of small amounts of ACR in water could be induced by shaking, pumping, injection, and passage water through porous media (Aktağ et al 2022). The fundamental issue with the mechanical degradation process may be the irreversible alteration of the polymeric component (Valipour and Montazar 2012).…”

Section: Acrylamide Structure and Resourcesmentioning

confidence: 99%

Acrylamide toxicity in aquatic animals and its mitigation approaches: an updated overview

Naiel,

Negm,

Ghazanfar

et al. 2023

Environ Sci Pollut Res

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Acrylamide (ACR) is widely applied in various industrial activities, as well as in the water purification process. Furthermore, ACR is synthesized naturally in some starchy grains exposed to high temperatures for an extended time during the cooking process. Because of its widespread industrial usage, ACR might be released into water stream sources. Also, ACR poses a high risk of contaminated surface and ground-water resources due to its high solubility and mobility in water. Furthermore, animal studies have indicated that ACR exposure may cause cancer (in many organs such as lung, prostate, uterus, and pancreas), genetic damage (in both somatic and germ cells), and severe effects on reproduction and development. Recently, numerous studies have shown that ACR has a mild acute cytotoxic impact on aquatic species, particularly during early life stages. Besides, wide-spectrum usage of ACR in many industrial activities presented higher environmental risks as well as major hazards to consumer health. This literature was designed to include all potential and accessible reports on ACR toxicity related with aquatic species. The Preferred Reporting Items for Systematic Reviews were applied to evaluate the risk effects of ACR on aquatic organisms, the ACR sub-lethal concentration in the ecosystem, and the possible protective benefits of various feed additives against ACR toxicity in fish. The major findings are summarized in Tables 2 and 3. The primary aim of this literature was to specify the hazards of ACR toxicity related with fish welfare and possible suggested strategies to reduce its risks.

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Section: Acrylamide Structure and Resourcesmentioning

confidence: 99%

Acrylamide toxicity in aquatic animals and its mitigation approaches: an updated overview

Naiel,

Negm,

Ghazanfar

et al. 2023

Environ Sci Pollut Res

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“…The databases of acrylamide were developed and updated taking into account scientific and market reports by the health institutions and food authorities, including the European Food Safety Authority (EFSA), World Health Organization (WHO), and Food and Agriculture Organization of the United Nations (FAO) . In addition to these databases, toolboxes were created to show how to lower the acrylamide level in each food category by adjusting variables like a choice of raw material, recipe development, or process design (Aktağ et al ., 2022) . According to a study conducted in 2015 by the European Food Safety Authority (EFSA), typical dietary acrylamide exposures have been between 0 .4 and 1 .9 g kg -1 body weight/day, with the margins of exposure raising concerns about potential neoplastic effects (Mesias et al ., 2020) .…”

Section: Introductionmentioning

confidence: 99%

Cereal grain with low acrylamide formation potential as a raw material for safer cereal-based food products in Serbia

Nikolić¹,

Žilić²,

Šimić³

et al. 2022

Selekcija i semenarstvo

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The presence of acrylamide, a mutagen and a Group 2A carcinogen, in food, is a health concern that might raise cancer risk. Acrylamide is mainly formed in the Maillard reaction between free asparagine and reducing sugars, during industrial thermal food processing or home cooking, at a temperature over 120°C. The European Commission Regulation (EU) 2017/2158 established mitigation measures and benchmarks for acrylamide levels in some food categories, which were incorporated into the Serbian regulation. Research shows that cereal-based products may bring about 20-60% of acrylamide intake. In Serbia, there are no guidelines for the cultivation of cereals with a reduced potential for acrylamide formation. Knowing that the amount of free asparagine is proportional to the formation of acrylamide in the majority of food products, one of the key approaches is to select the ingredients with a lower level of asparagine. Studies indicate that applying foliar fertilizers with increased sulfur content in some cereals influences the decrease of free asparagine synthesis in grain, lowering the acrylamide potential in cereal-based foods. Furthermore, the choice of the appropriate raw material and production parameters can significantly influence the formation of acrylamide in food products. This review aims to provide insight into current strategies for the mitigation of acrylamide in cereal-based foods, as the status of acrylamide in Serbian regulations.

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Acrylamide formation mechanisms

Stadler,

Gökmen

2024

Acrylamide in Food

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Dietary exposure to acrylamide: A critical appraisal on the conversion of disregarded intermediates into acrylamide and possible reactions during digestion

Cited by 11 publications

References 73 publications

Acrylamide toxicity in aquatic animals and its mitigation approaches: an updated overview

Acrylamide toxicity in aquatic animals and its mitigation approaches: an updated overview

Cereal grain with low acrylamide formation potential as a raw material for safer cereal-based food products in Serbia

Acrylamide formation mechanisms

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