Acrylamide： .pptVIP

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2018-05-02 发布于贵州
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Acrylamide： .ppt

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Acrylamide：

Carcinogenicity Brain and reproductive system tumors Genotoxicity: alkylation (adducts) of DNA with AA/GA Lower glutathione concentration-weaken detoxification system (JECFA,2005) Critique on Animal studies Potentially different impact of AA among species From rodents to primates? Potentially chronic exposure dose to humans Low dose design Toxicity From acute to chronic General mechanism: Alkylation (adducts) of DNA, functional proteins and enzymes Carcinogenicity proven in animal models, but extrapolation to human model still being investigated Dietary Intake The average intake of the general population is 0.001 mg acrylamide/kg bw/d high intake consumers 0.004 mg acrylamide/kg bw/d JECFA 2005 Acrylamide levels in selected Canadian foodsTable 2. Acrylamide levels in some cereals and potato chip products sampled between 2002 and 2006. Product Origin, Type or Brand Acrylamide, ppb 　　 Jun.02 Sept.03 Jul.04 Jul.05 Jul.06 Potato chips 　　　　　　　 Kettle chips, regular salted 3700 2640 2000 4550 2700 　 Pringles, regular 1500 1370 1040 885 955 　 Ruffles, regular 730 319 221 353 250 　 Spudz,? regulara 550 1880 2390 - - 　 PC, Olive oil and rosemary 530 1150 320 650 211 　 Lays, baked, regular - 1640 1480 858 397 Cereals 　　　　　　　 GM Oatmeal Crisp, Maple nut 170 111 159 86 135 　 Post - Shreddies, wheat 120 161 149 90 1501 　 Kelloggs Rice Krispies 100 162 200 91 88 Health Canada CONCLUSION FROM FAO/WHO EXPERTS No adverse effects for the average intake consumers May have morphological changes in nerves for high intake consumers. Investigations on reducing acrylamide in food should continue. Challenges Data for Asian and African countries are lacking Overall acrylamide exposure from food cooked at home is unavailable. Difficult to estimate the overall acrlyamide daily intake worldwide. NEUTRALIZATION Removal of asparagine by asparaginase Effective in potato chips and french fries 2.Control the food supplies selection of cultivars, storage te