The Concentration of Acrylamide in Different Food Products: A Global Systematic Review, Meta-Analysis, and Meta-Regression

Khaneghah, Amin Mousavi; Fakhri, Yadolah; Nematollahi, Amene; Seilani, Fatemeh; Vasseghian, Yasser

doi:10.1080/87559129.2020.1791175

Cited by 64 publications

(43 citation statements)

References 106 publications

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“…The intake was approximately 5-10 times higher than the average intake estimated in the present study and in the other studies conducted in Europe [37,49]. However, it should be noted that such a high acrylamide content as in potato chips (crisps) described in the study by Sorgel et al [36] can still occur in various high-carbohydrate products subject to heat processing [11,50]. Therefore, the consumption of significant amounts of products containing acrylamide will result in the transfer of this compound to breast milk and may be associated with adverse effects on the health of breastfed infants.…”

Section: Discussioncontrasting

confidence: 42%

Acrylamide Content in Breast Milk: The Evaluation of the Impact of Breastfeeding Women’s Diet and the Estimation of the Exposure of Breastfed Infants to Acrylamide in Breast Milk

Mojska

Gielecińska

Winiarek

et al. 2021

Toxics

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Acrylamide in food is formed by the Maillard reaction. Numerous studies have shown that acrylamide is a neurotoxic and carcinogenic compound. The aim of this study was to determine the level of acrylamide in breast milk at different lactation stages and to evaluate the impact of breastfeeding women’s diet on the content of this compound in breast milk. The acrylamide level in breast milk samples was determined by LC–MS/MS. Breastfeeding women’s diet was evaluated based on the 24 h dietary recall. The median acrylamide level in colostrum (n = 47) was significantly (p < 0.0005) lower than in the mature milk (n = 26)—0.05 µg/L and 0.14 µg/L, respectively. The estimated breastfeeding women’s acrylamide intake from the hospital diet was significantly (p < 0.0001) lower than that from the home diet. We found positive—although modest and borderline significant—correlation between acrylamide intake by breastfeeding women from the hospital diet µg/day) and acrylamide level in the colostrum (µg/L). Acrylamide has been detected in human milk samples, and a positive correlation between dietary acrylamide intake by breastfeeding women and its content in breast milk was observed, which suggests that the concentration can be reduced. Breastfeeding women should avoid foods that may be a source of acrylamide in their diet.

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Section: Discussioncontrasting

confidence: 42%

Acrylamide Content in Breast Milk: The Evaluation of the Impact of Breastfeeding Women’s Diet and the Estimation of the Exposure of Breastfed Infants to Acrylamide in Breast Milk

Mojska

Gielecińska

Winiarek

et al. 2021

Toxics

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“…Acrylamide is formed mainly in carbohydrate-rich foods, during the Maillard reaction between reducing carbohydrates (glucose, fructose, etc.) and amino acids (especially asparagine), a reaction responsible for the formation of specific taste and color (browning/ frying) [ 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Sarion

Codină

Dabija

2021

IJERPH

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Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, and reproductive toxicity. Acrylamide has been classified as carcinogenic in the 2A group, with human exposure leading to progressive degeneration of the peripheral and central nervous systems characterized by cognitive and motor abnormalities. Bakery products (bread, crispbread, cakes, batter, breakfast cereals, biscuits, pies, etc.) are some of the major sources of dietary acrylamide. The review focuses on the levels of acrylamide in foods products, in particular bakery ones, and the risk that resulting dietary intake of acrylamide has on human health. The evolving legislative situation regarding the acrylamide content from foodstuffs, especially bakery ones, in the European Union is discussed underlining different measures that food producers must take in order to comply with the current regulations regarding the acrylamide levels in their products. Different approaches to reduce the acrylamide level in bakery products such as the use of asparginase, calcium salts, antioxidants, acids and their salts, etc., are described in detail.

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“…Epigenetics can also be applied to study environmental genotoxins causing mutations and cancer. Among them is acrylamide, which can be generated in foodstuff and beverages subjected to high temperatures, as happens with fried potatoes or coffee [173,174]. Acrylamide may generate brain tumors in general and glioblastoma in particular.…”

Section: Epigenomicsmentioning

confidence: 99%

Analyzing Modern Biomolecules: The Revolution of Nucleic-Acid Sequencing – Review

et al. 2021

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Recent developments have revolutionized the study of biomolecules. Among them are molecular markers, amplification and sequencing of nucleic acids. The latter is classified into three generations. The first allows to sequence small DNA fragments. The second one increases throughput, reducing turnaround and pricing, and is therefore more convenient to sequence full genomes and transcriptomes. The third generation is currently pushing technology to its limits, being able to sequence single molecules, without previous amplification, which was previously impossible. Besides, this represents a new revolution, allowing researchers to directly sequence RNA without previous retrotranscription. These technologies are having a significant impact on different areas, such as medicine, agronomy, ecology and biotechnology. Additionally, the study of biomolecules is revealing interesting evolutionary information. That includes deciphering what makes us human, including phenomena like non-coding RNA expansion. All this is redefining the concept of gene and transcript. Basic analyses and applications are now facilitated with new genome editing tools, such as CRISPR. All these developments, in general, and nucleic-acid sequencing, in particular, are opening a new exciting era of biomolecule analyses and applications, including personalized medicine, and diagnosis and prevention of diseases for humans and other animals.

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The Concentration of Acrylamide in Different Food Products: A Global Systematic Review, Meta-Analysis, and Meta-Regression

Cited by 64 publications

References 106 publications

Acrylamide Content in Breast Milk: The Evaluation of the Impact of Breastfeeding Women’s Diet and the Estimation of the Exposure of Breastfed Infants to Acrylamide in Breast Milk

Acrylamide Content in Breast Milk: The Evaluation of the Impact of Breastfeeding Women’s Diet and the Estimation of the Exposure of Breastfed Infants to Acrylamide in Breast Milk

Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation

Analyzing Modern Biomolecules: The Revolution of Nucleic-Acid Sequencing – Review

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