Electrophysiological Detection of the Neurotoxic Effects of Acrylamide and 2,5-Hexanedione on the Rat Sensory System

Towell, Todd L.; Shell, Linda; Inzana, Karen D.; Jortner, Bernard S.; Ehrich, Marion

doi:10.1080/10915810050074955

Cited by 2 publications

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“…The recent report of elevated acrylamide levels in certain food items evoked an international health alarm. The occurrence of acrylamide levels of up to 4000 µg/kg (1), formed by the Maillard reaction (2,3) raised much concern, because acrylamide shows carcinogenic properties (4,5) and toxic effects on the reproductive (6,7) and nervous systems (4,5,8,9). Neurotoxicity has been demonstrated in humans (10)(11)(12).…”

Section: Introductionmentioning

confidence: 99%

Reduction of Acrylamide Uptake by Dietary Proteins in a Caco-2 Gut Model

Schabacker

Schwend

Wink

2004

J. Agric. Food Chem.

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The report of elevated acrylamide levels in some foods raised an international health alarm, because acrylamide probably has carcinogenic, neurotoxic, and genotoxic properties. However, data on the bioavailability of acrylamide from food matrices in humans are limited. In particular, only little is known about the interactions of acrylamide with food ingredients. Using a human intestine model (Caco-2 cells), this study shows that acrylamide monomers are highly bioavailable and pass the cell monolayer via passive diffusion. Furthermore, acrylamide binds to dietary proteins such as chicken egg albumin under intestinal and cooking conditions. This binding reduces the concentration of acrylamide monomers and leads to a reduced uptake by Caco-2 cells. Hence, it is concluded that a protein-rich diet may reduce acrylamide uptake.

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Section: Introductionmentioning

confidence: 99%

Reduction of Acrylamide Uptake by Dietary Proteins in a Caco-2 Gut Model

Schabacker

Schwend

Wink

2004

J. Agric. Food Chem.

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Effects of Consumer Food Preparation on Acrylamide Formation

Jackson

Al-Taher

2005

Advances in Experimental Medicine and Biology

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Acrylamide is formed in high-carbohydrate foods during high temperature processes such as frying, baking, roasting and extrusion. Although acrylamide is known to form during industrial processing of food, high levels of the chemical have been found in home-cooked foods, mainly potato- and grain-based products. This chapter will focus on the effects of cooking conditions (e.g. time/temperature) on acrylamide formation in consumer-prepared foods, the use of surface color (browning) as an indicator of acrylamide levels in some foods, and methods for reducing acrylamide levels in home-prepared foods. As with commercially processed foods, acrylamide levels in home-prepared foods tend to increase with cooking time and temperature. In experiments conducted at the NCFST, we found that acrylamide levels in cooked food depended greatly on the cooking conditions and the degree of "doneness", as measured by the level of surface browning. For example, French fries fried at 150-190 degrees C for up to 10 min had acrylamide levels of 55 to 2130 microg/kg (wet weight), with the highest levels in the most processed (highest frying times/temperatures) and the most highly browned fries. Similarly, more acrylamide was formed in "dark" toasted bread slices (43.7-610.7 microg/kg wet weight), than "light" (8.27-217.5 microg/kg) or "medium" (10.9-213.7 microg/kg) toasted slices. Analysis of the surface color by colorimetry indicated that some components of surface color ("a" and "L" values) correlated highly with acrylamide levels. This indicates that the degree of surface browning could be used as an indicator of acrylamide formation during cooking. Soaking raw potato slices in water before frying was effective at reducing acrylamide levels in French fries. Additional studies are needed to develop practical methods for reducing acrylamide formation in home-prepared foods without changing the acceptability of these foods.

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Electrophysiological Detection of the Neurotoxic Effects of Acrylamide and 2,5-Hexanedione on the Rat Sensory System

Cited by 2 publications

References 22 publications

Reduction of Acrylamide Uptake by Dietary Proteins in a Caco-2 Gut Model

Reduction of Acrylamide Uptake by Dietary Proteins in a Caco-2 Gut Model

Effects of Consumer Food Preparation on Acrylamide Formation

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