Acrylamide exposure of infants and toddlers through baby foods and current progress on regulations

Gündüz, Cennet Pelin Boyacı

doi:10.1016/j.cofs.2022.100849

Cited by 13 publications

(9 citation statements)

References 28 publications

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“…Approximately 1 cm fragments of the jejunum (approximately 20 cm from the duodenum) from each animal was collected for further research. Tissue were subjected to the standard immunofluorescence frozen procedure by Makowska et al as previously described [ 25 ]. Collected jejunum fragments were placed in a 4% buffered solution of paraformaldehyde (pH 7.4).…”

Section: Methodsmentioning

confidence: 99%

“…Lower body weight compared with adults, high consumption of some kinds of baby foods, and their metabolism make them more vulnerable to the effects of the contaminants. Mean acrylamide exposure in children range between 0.06 and 4.32 µg/kg bw/day depending on country of residence and eating habits [ 25 ]. Additionally, the estimated dietary intake (EDI = 2 µg/kg bw/day) was exceeded among 7% of children aged 12–36 months [ 26 ].…”

Section: Introductionmentioning

confidence: 99%

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Administration of Different Doses of Acrylamide Changed the Chemical Coding of Enteric Neurons in the Jejunum in Gilts

Bulc

Całka

Palus

2022

IJERPH

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Excessive consumption of highly processed foods, such as chips, crisps, biscuits and coffee, exposes the human to different doses of acrylamide. This chemical compound has a multidirectional, adverse effect on human and animal health, including the central and peripheral nervous systems. In this study, we examined the effect of different doses of acrylamide on the enteric nervous system (ENS) of the porcine jejunum. Namely, we took into account the quantitative changes of neurons located in the jejunum wall expressing substance P (SP), galanin (GAL), a neuronal form of nitric oxide synthase (nNOS), the vesicular acetylcholine transporter (VAChT) and cocaine- and amphetamine-regulated transcript (CART). The obtained results indicate that acrylamide causes a statistically significant increase in the number of neurons immunoreactive to SP, GAL, VAChT and CART in all types of examined enteric plexuses and a significant drop in the population of nNOS-positive enteric neurons. Changes were significantly greater in the case of a high dose of acrylamide intoxication. Our results indicate that acrylamide is not indifferent to ENS neurons. A 28-day intoxication with this substance caused marked changes in the chemical coding of ENS neurons in the porcine jejunum.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Administration of Different Doses of Acrylamide Changed the Chemical Coding of Enteric Neurons in the Jejunum in Gilts

Bulc

Całka

Palus

2022

IJERPH

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“…It is considered a Group 2A probable carcinogen by the International Agency for Research on Cancer, with excessive intake having a negative effect on human health [13]. AA or its precursors can be formed at each coffee processing stage because carbonyl and amino compounds are present, get accumulated during processing, or coffee oil is degraded during storage and transportation [14,15]. For example, in the drying stage, a small amount of AA precursor was produced under the action of asparaginase; these precursors are positively associated with AA content [16].…”

Section: Introductionmentioning

confidence: 99%

Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review

Cao

2023

Molecules

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Coffee is the third-largest beverage with wide-scale production. It is consumed by a large number of people worldwide. However, acrylamide (AA) is produced during coffee processing, which seriously affects its quality and safety. Coffee beans are rich in asparagine and carbohydrates, which are precursors of the Maillard reaction and AA. AA produced during coffee processing increases the risk of damage to the nervous system, immune system, and genetic makeup of humans. Here, we briefly introduce the formation and harmful effects of AA during coffee processing, with a focus on the research progress of technologies to control or reduce AA generation at different processing stages. Our study aims to provide different strategies for inhibiting AA formation during coffee processing and investigate related inhibition mechanisms.

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“…1,2 Potato chips, crisp, coffee, and bakery products are the source of one-third of produced acrylamide. [3][4][5][6][7][8][9][10][11] Acrylamide is categorized as a group 2A carcinogen by the International Agency for Research on Cancer (IARC). 2,3,12 According to the European Union (EU), the maximum allowed concentration of acrylamide in food is 0.750 mg kg −1 (1.06 × 10 −2 mM).…”

Section: Introductionmentioning

confidence: 99%

Fluorescent garlic-capped Ag nanoparticles as dual sensors for the detection of acetone and acrylamide

et al. 2022

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Acrylamide exposure of infants and toddlers through baby foods and current progress on regulations

Cited by 13 publications

References 28 publications

Administration of Different Doses of Acrylamide Changed the Chemical Coding of Enteric Neurons in the Jejunum in Gilts

Administration of Different Doses of Acrylamide Changed the Chemical Coding of Enteric Neurons in the Jejunum in Gilts

Production and Inhibition of Acrylamide during Coffee Processing: A Literature Review

Fluorescent garlic-capped Ag nanoparticles as dual sensors for the detection of acetone and acrylamide

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