CONDITIONS OF ACRYLAMIDE SYNTHESIS IN FOOD AND ITS EFFECTS ON LIVE ORGANISMS
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 2007;57(Special issue 4A):27–30
KEYWORDS:
ABSTRACT:
Acrylamide is an important industrial chemical used since the 1950-ies as chemical intermediate in production of polyacrylamides. The neurotoxicity of acrylamide in humans is well-known from occupational and accidental exposures. The occurrence of acrylamide in tobacco smoke, which could be observed in smokers as an increased level of the corresponding Hb adduct. Experimental study with acrylamide in animals shown reproductive, genotoxic and carcinogenic properties. The International Agency for Research on Cancer (IARC) has classified acrylamide as a potential human carcinogen. Studies conducted in 2002 and 2003 showed that a high level of acrylamide was formed during the frying or baking of a variety of foods. Acrylamide is generated in food as a result of the Millard reaction between asparagine and carbonyl groups of reducing sugars.