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1.
J AOAC Int ; 88(1): 234-41, 2005.
Article in English | MEDLINE | ID: mdl-15759746

ABSTRACT

This paper reviews the progress made by the European food and drink industry (CIAA) on acrylamide with regard to analytical methods, mechanisms of formation, and mitigation research in the major food categories. It is an update on the first CIAA review paper, "A Review of Acrylamide: An Industry Perspective on Research, Analysis, Formation and Control." Initial difficulties with the establishment of reliable analytical methods, in most cases, have now been overcome, but challenges remain in terms of the need to develop simple and rapid test methods and certified reference materials. Many trials have been conducted under laboratory and experimental conditions in a variety of foods, and a number of possible measures have been identified to relatively lower the amounts of acrylamide in food. Promising applications were studied in reconstituted potato models by addition of amino acids or use of asparaginase. In bakery wares, predictive models have been established to determine the role of ammonium carbonate and invert sugar in acrylamide formation. Studies in several commercial foods showed that acrylamide is not stable over time in roasted and ground coffee. Some progress in relatively lowering acrylamide in certain food categories has been achieved, but at this stage can only be considered marginal. Any options that are chosen to reduce acrylamide in commercial products must be technologically feasible and must not adversely affect the quality and safety of the final product.


Subject(s)
Acrylamide/toxicity , Food Contamination , Acrylamide/analysis , Acrylamide/chemistry , Acrylamides , Asparaginase/analysis , Beverages , Cacao/chemistry , Coffee , Europe , Food , Food Analysis , Food Handling , Food Inspection , Humans , Hydrogen-Ion Concentration , Industry , Legislation, Food , Models, Chemical , Solanum tuberosum , Temperature , Time Factors
2.
J AOAC Int ; 88(1): 246-52, 2005.
Article in English | MEDLINE | ID: mdl-15759748

ABSTRACT

Since high acrylamide levels in carbohydrate-rich food were reported in 2002, many research activities were started in order to gain knowledge on occurrence, formation, and prevention of this compound in food products. Among them, monitoring programs were conducted in many countries worldwide by official bodies as well as by the food industry. National and international bodies set up monitoring databases. In 2003, both the European Commission and the World Health Organization posted calls for data and placed their spreadsheets for the submission of data on the Web. The goal of the databases is to collect data for a reliable estimation of the exposure of consumers to acrylamide via the food chain. This paper describes the assessment of the data quality and outlines the composition of the data in the 2 databases, to date.


Subject(s)
Acrylamide/analysis , Databases as Topic , Acrylamide/chemistry , Acrylamide/toxicity , Acrylamides , Carbohydrates/chemistry , European Union , Food , Food Chain , Food Industry , International Cooperation , Internet , Solanum tuberosum , Time Factors
3.
Crit Rev Food Sci Nutr ; 44(5): 323-47, 2004.
Article in English | MEDLINE | ID: mdl-15540646

ABSTRACT

Acrylamide is a synthetic monomer with a wide scope of industrial applications, mainly as a precursor in the production of several polymers, such as polyacrylamide. The main uses of polyacrylamides are in water and wastewater treatment processes, pulp and paper processing, and mining and mineral processing. The announcement by the Swedish National Food Administration in April 2002 of the presence of acrylamide predominantly in heat-treated carbohydrate-rich foods sparked intensive investigations into acrylamide, encompassing the occurrence, chemistry, agricultural practices, and toxicology, in order to establish if there is a potential risk to human health from the presence of this contaminant in the human diet. The link of acrylamide in foods to the Maillard reaction and, in particular, to the amino acid asparagine has been a major step forward in elucidating the first feasible chemical route of formation during the preparation and processing of food. Other probably minor pathways have also been proposed, including acrolein and acrylic acid. This review addresses the analytical and mechanistic aspects of the acrylamide issue and summarizes the progress made to date by the European food industries in these key areas. Essentially, it presents experimental results generated under laboratory model conditions, as well as under actual food processing conditions covering different food categories, such as potatoes, biscuits, cereals, and coffee. Since acrylamide formation is closely linked to food composition, factors such as the presence of sugars and availability of free amino acids are also considered. Many new findings that contribute towards a better understanding of the formation and presence of acrylamide in foods are presented. Many national authorities across the world are assessing the dietary exposure of consumers to acrylamide, and scientific projects have commenced to gather new information about the toxicology of acrylamide. These are expected to provide new scientific knowledge that will help to clarify whether or not there is a risk to human health from the consumption of foods containing low amounts of acrylamide.


Subject(s)
Acrylamide/analysis , Food Analysis/methods , Food Industry , Acrylamide/adverse effects , Acrylamide/chemistry , Europe , Food Contamination/analysis , Gas Chromatography-Mass Spectrometry/methods , Humans , Maillard Reaction , Risk Assessment/trends , Temperature
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