Acrylamide: A Possible Risk Factor for Cardiac Health

Singh, Taranbir; Kushwah, Ajay Singh

doi:10.22159/ajpcr.2018.v11i10.27073

Cited by 4 publications

(4 citation statements)

References 139 publications

(172 reference statements)

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“…The toxicity of the compound occurs because acrylamide leads to the metabolic combination of glycidamide, due to links between groups ÀSH and biological molecules such as enzymes that regulate physiological functions. This fact implies the occurrence of protein alkylation (enzymes and DNA) due to Michael's reactions, in which acrylamide functions as an electron receptor (Pundir et al, 2019;Singh and Kushwah, 2018).…”

Section: Acrylamide Toxicitymentioning

confidence: 99%

Is Acrylamide really a food safety issue?

Krein

Devos

Colla

et al. 2020

NFS

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Purpose Acrylamide is a compound found in several food products. Due to the toxicity of this compound, research also seeks strategies to modify industrial and homemade processes, impacting on the reduction of the compound. This paper aims to discuss the aspects surrounding the presence of acrylamide in foods. Design/methodology/approach Published literature on the presence of acrylamide in foods and on its effects has been reviewed. This paper explores the importance of this compound, summarizes the knowledge of its formation and gathers data on its incidence in food and the possibilities of mitigation. Special attention is given to an evaluation of the toxicological tests applied, to analyze whether acrylamide can be considered as a food safety problem. Findings Human exposure to food with high levels of acrylamide varies in their levels regarding the consumption of food in the diet and not only by the level of the compound present in them. Although the compound is well defined as toxic to humans, the association between its intake and most common cancers may not be directly related. Originality/value Depending on the approach of the researchers, contradictory results are obtained, showing the importance of this topic to the development of healthy food products. Further research is still needed to validate the potential effects of acrylamide on human health.

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Section: Acrylamide Toxicitymentioning

confidence: 99%

Is Acrylamide really a food safety issue?

Krein

Devos

Colla

et al. 2020

NFS

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“…Besides, acrylamide is also found in coffee and commonly consumed carbohydrate-rich foods such as potato crisps, French fries, cereal products, crackers, and biscuits. Acrylamide is also reported as neurotoxic, genotoxic, reproductive toxic, hepatotoxic, immunotoxic [3], and cardiotoxic [4]. Acrylamide is formed by the Maillard reaction which is the nonenzymatic reaction between the amino acid asparagine and reducing sugars at high temperatures.…”

Section: Introductionmentioning

confidence: 99%

“…Glycidamide has been known to be more reactive to DNA and protein to form DNA and protein adducts than acrylamide. Acrylamide intake that causes cancer was estimated to be 2.6 mg/kg body weight/day [3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Development and Validation of HPLC-Uv Method for Simultaneous Analysis of Acrylamide and Glycidamide in Volumetric Absorptive Microsampling

2022

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Objective: Acrylamide is a carcinogenic compound that can be found in commonly consumed foods and cigarette smoke. This compound is metabolized by cytochrome P450 in the human body to a more reactive metabolite, glycidamide. This study aimed to optimize and validate a sensitive HPLC-UV method for determining acrylamide and glycidamide simultaneously in the volumetric absorptive microsampling (VAMS) sample. Methods: Isoniazid as an internal standard was added to the VAMS sample containing acrylamide and glycidamide prior to protein precipitation. The analytes and internal standard were separated using reversed-phase chromatography with the C18 SunfireTMWaters® column (5 µm; 250 mm x 4.6 mm) and an ultraviolet detector. Results: The optimum chromatographic condition was eluted at a column temperature of 30 °C with a mobile phase of 6 mmol potassium dihydrogen phosphate pH 3.5–methanol (96:4 v/v) using a flow rate of 0.50 ml/min and was detected at 210 nm. The LLOQ was obtained at 1.0 µg/ml for both acrylamide and glycidamide. The calibration curve was linear over the concentration range of 1.0-100.0 µg/ml. Conclusion: The developed bioanalytical method was valid based on US FDA Guideline for Bioanalytical Method Validation 2018.

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“…In addition, contamination of food packaging material or water treatment and smoking are important sources of exposure to acrylamide [4]. Recent studies have shown that for human beings, the intake of acrylamide via food is approximately 0.31-1.1µg/kg body weight/day [5][6][7]. The acrylamide exposure and its detrimental effects in children and adolescents are two times higher than that of adults due to their lower body weight and higher consumption of acrylamide-containing foods, such as crisps [7][8][9].…”

Section: Introductionmentioning

confidence: 99%

Acrylamide reduces plasma antioxidant vitamin levels in rats due to increased oxidative damage

Yener

Yerlikaya

2020

Rev. Nutr.

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Objective Acrylamide is a potentially neurotoxic and carcinogenic chemical and naturally creates during the heating process of carbohydrate-rich foods, such as potato chips and breakfast cereals. Acrylamide might be ingested by people via consuming food that contains it. Therefore, we investigated the effect of acrylamidegiven orally to male and female rats on plasma retinoic acid and α-tocopherol and serum sialic acid and malondialdehyde levels. Method A total of 50 Wistar rats were used (25 female and 25 male, three-four weeks old). The rats of each sex were given 2 and 5mg/kg/day acrylamide via drinking water for 90 days. At the end of the treatment, the animals were euthanized by cervical dislocation. Blood specimens were collected through cardiac puncture, and serum and plasma samples were analysed using the high-performance liquid chromatography technique with a Ultraviolet detector. Results The analysis of the plasma and serum samples revealed that serum sialic acid and malondialdehyde levels in both sexes given 5mg/kg/day acrylamide were significantly increased, and the serum sialic acid levels were higher in female rats given 2mg/kg/day acrylamide. The plasma retinoic acid and α-tocopherol levels significantly decreased in both sexes given only the highest dose. Conclusion The results show that acrylamide causes an increase in oxidative stress and leads to a decrease in the levels of retinoic acid and α-tocopherol which play a role in the defense mechanism against this stress.

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Acrylamide: A Possible Risk Factor for Cardiac Health

Cited by 4 publications

References 139 publications

Is Acrylamide really a food safety issue?

Is Acrylamide really a food safety issue?

Development and Validation of HPLC-Uv Method for Simultaneous Analysis of Acrylamide and Glycidamide in Volumetric Absorptive Microsampling

Acrylamide reduces plasma antioxidant vitamin levels in rats due to increased oxidative damage

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