Production of Acrylamide in Agricultural Products by Cooking

Takatsuki, Satoshi; Nemoto, Satoru; Sasaki, Kumiko; Maitani, Tamio

doi:10.3358/shokueishi.45.44

Cited by 24 publications

(21 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Acrylamide intake was also estimated from the amount of food and beverage intake and the acrylamide content database. The database was developed from published reports of measurements of common Japanese foods . In addition to heated processed foods such as bread, biscuit and cookies, or coffee, we considered the influence of home cooking such as stir‐fried vegetables, toast, or fried batter, to estimate the dietary acrylamide more accurately .…”

Section: Methodsmentioning

confidence: 99%

Dietary acrylamide intake and the risk of endometrial or ovarian cancers in Japanese women

Kotemori¹,

Ishihara

Zha

et al. 2018

Cancer Science

View full text Add to dashboard Cite

A meta‐analysis published in 2015 noted a marginally increased risk of endometrial and ovarian cancers in non‐smoking women with dietary acrylamide intake, but only a few studies were included, and they were limited to Western countries. The aim of this study was to investigate the association between dietary acrylamide intake and endometrial or ovarian cancer risk in the Japan Public Health Center‐based Prospective Study (JPHC Study). In this prospective cohort study, 47 185 participants aged 45‐74 years at the follow‐up starting point in the JPHC Study were enrolled. Dietary acrylamide intake was assessed using a validated food frequency questionnaire. Cox proportional hazards regression models were used to estimate hazard ratios (HR) and 95% confidence intervals (95%CI). In participants with endometrial and ovarian cancer, the average follow‐up periods were 15.5 and 15.6 years, respectively, and 161 and 122 cases of endometrial and ovarian cancer were diagnosed, respectively. Energy‐adjusted dietary acrylamide intake was negatively associated with endometrial cancer, but the association disappeared after adjusting for coffee consumption with an adjusted HR for the highest vs lowest tertile of 0.85 (95%CI: 0.54‐1.33). No association was observed, however, for ovarian cancer (adjusted HR, 0.77; 95%CI: 0.49‐1.23). Furthermore, after stratifying by smoking status, coffee consumption, alcohol consumption, body mass index, and menopause status, no association was observed. Dietary acrylamide intake was not associated with the risk of endometrial or ovarian cancer in Japanese women with a relatively lower dietary intake of acrylamide compared with Western populations.

show abstract

Section: Methodsmentioning

confidence: 99%

Dietary acrylamide intake and the risk of endometrial or ovarian cancers in Japanese women

Kotemori¹,

Ishihara

Zha

et al. 2018

Cancer Science

View full text Add to dashboard Cite

show abstract

“…Nevertheless, the results suggested that frying vegetables would induce the formation of acrylamide. Its formation may be affected by many factors such as the presence of asparagines and reducing sugars in the vegetables, and the frying temperature and time (Takatsuki et al 2004;FAO/WHO 2011).…”

Section: Food Additives and Contaminants: Part A 801mentioning

confidence: 99%

“…Potato crisps, French fries, biscuits, crisp bread and crackers were reported to contain acrylamide in significant levels (up to the "mg kg −1 " level) in many countries (FAO/WHO 2011). Vegetables other than potatoes cooked in high temperature such as baking, grilling, roasting and pan-frying were also reported to contain acrylamide (up to the "μg kg −1 " level) in some overseas surveys and researches (Takatsuki et al 2004;Şenyuva & Gökmen 2005;FAO/WHO 2011).…”

Section: Introductionmentioning

confidence: 96%

Dietary exposure of Hong Kong adults to acrylamide: results of the first Hong Kong Total Diet Study

Wong

Chung

Lam

et al. 2014

Food Additives & Contaminants: Part A

View full text Add to dashboard Cite

Acrylamide is a processing contaminant in food formed during cooking at high temperature, such as frying and baking. To assess the associated health risk of the Hong Kong population, the dietary exposure of Hong Kong adults to acrylamide was estimated in the first Hong Kong Total Diet Study (TDS), where food samples were collected and prepared "as consumed". A total of 532 composite food samples were analysed for acrylamide using LC-MS/MS. Dietary exposures were estimated by combining the analytical results with the food consumption data of the Hong Kong adults. The mean and 95th percentile exposures to acrylamide of the Hong Kong population were 0.213 and 0.538 μg kg⁻¹ body weight (bw) day⁻¹, respectively, and their margins of exposure (MOEs) were all below 10,000. The main dietary source of acrylamide was "Vegetables and their products" (52.4% of the total exposure), particularly stir-fried vegetables (44.9%), followed by "Cereals and their products" (14.7%) and "Mixed dishes" (9.43%). The study findings suggest that the relatively low figures for MOE for a genotoxic carcinogen may indicate human health concern of the Hong Kong population. Efforts should continue to be made in the interest of reducing acrylamide levels in food locally.

show abstract

“…Acrylamide was not found in microwaved or boiled vegetables. Takatsuki et al (2004) Potatoes Processing parameters on acrylamide formation…”

Section: Amrein Et Al (2003)mentioning

confidence: 99%

Formation and Reduction of Acrylamide in Maillard Reaction: A Review Based on the Current State of Knowledge

Zhang

2007

Critical Reviews in Food Science and Nutrition

155

100

View full text Add to dashboard Cite

The recent report of elevated acrylamide levels in heat processing foods evoked an international health alarm. Acrylamide, an acknowledged potential genetic and reproductive toxin with mutagenic and carcinogenic properties in experimental mammalians, has been found in various heat processing foods. Many original contributions reported their findings on the formation mechanism and possible reduction methods of acrylamide. The aim of this review article is to summarize the state-of-the-art about the formation and reduction of acrylamide in the Maillard reaction. This research progress includes mechanistic studies on the correlation between the Maillard reaction and acrylamide, the formation mechanism of acrylamide, the main pathways of formation and impact factors on formation including cultivars, storage temperature, storage time, heat temperature, heat time, environmental pH, concentration of precursors, effects of food matrixes, type of oil, etc. Meanwhile, primary mechanisms on the reduction of acrylamide as well as reduction pathways including material and processing related ways and use of exogenous chemical additives are systematically reviewed. The mitigation studies on acrylamide are also summarized by the Confederation of the Food and Drink Industries of the EU (CIAA) "Toolbox" approach.

show abstract

Production of Acrylamide in Agricultural Products by Cooking

Cited by 24 publications

References 7 publications

Dietary acrylamide intake and the risk of endometrial or ovarian cancers in Japanese women

Dietary acrylamide intake and the risk of endometrial or ovarian cancers in Japanese women

Dietary exposure of Hong Kong adults to acrylamide: results of the first Hong Kong Total Diet Study

Formation and Reduction of Acrylamide in Maillard Reaction: A Review Based on the Current State of Knowledge

Contact Info

Product

Resources

About