Chemistry and Safety of Acrylamide in Food

  • Mendel Friedman
  • Don Mottram

Part of the Advances in Experimental Medicine and Biology book series (AEMB, volume 561)

Table of contents

  1. Front Matter
    Pages i-xi
  2. James E. Klaunig, Lisa M. Kamendulis
    Pages 49-62
  3. Barbara J. Petersen, Nga Tran
    Pages 63-76
  4. Matthias Baum, Evelyne Fauth, Silke Fritzen, Armin Herrmann, Peter Mertes, Melanie Rudolphi et al.
    Pages 77-88
  5. Hubert W. Vesper, Hermes Licea-Perez, Tunde Meyers, Maria Ospina, Gary L. Myers
    Pages 89-96
  6. Maria Ospina, Hubert W. Vesper, Hermes Licea-Perez, Tunde Meyers, Luchuan Mi, Gary Myers
    Pages 97-107
  7. Timothy R. Fennell, Marvin A. Friedman
    Pages 109-116
  8. Birgit Paulsson, Margareta Warholm, Agneta Rannug, Margareta Törnqvist
    Pages 127-133
  9. I. Blank, F. Robert, T. Goldmann, P. Pollien, N. Varga, S. Devaud et al.
    Pages 171-189
  10. Varoujan A. Yaylayan, Carolina Perez Locas, Andrzej Wnorowski, John O’Brien
    Pages 191-203
  11. Peter Schieberle, Peter Köhler, Michael Granvogl
    Pages 205-222
  12. Stefan Ehling, Matt Hengel, Takayuki Shibamoto
    Pages 223-233
  13. Bronislaw L. Wedzicha, Donald S. Mottram, J. Stephen Elmore, Georgios Koutsidis, Andrew T. Dodson
    Pages 235-253
  14. J. Stephen Elmore, Georgios Koutsidis, Andrew T. Dodson, Donald S. Mottram, Bronislaw L. Wedzicha
    Pages 255-269

About these proceedings

Introduction

Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound. Acrylamide-induced neurotoxicity, reproductive toxicity, genotoxicity, and carcinogenicity are potential human health risks based on animal studies. Because exposure of humans to acrylamide can come from both external sources and the diet, there exists a need to develop a better understanding of its formation and distribution in food and its role in human health. To contribute to this effort, experts from eight countries have presented data on the chemistry, analysis, metabolism, pharmacology, and toxicology of acrylamide.

Specifically covered are the following aspects: exposure from the environment and the diet; biomarkers of exposure; risk assessment; epidemiology; mechanism of formation in food; biological alkylation of amino acids, peptides, proteins, and DNA by acrylamide and its epoxide metabolite glycidamide; neurotoxicity, reproductive toxicity, and carcinogenicity; protection against adverse effects; and possible approaches to reducing levels in food. Cross-fertilization of ideas among several disciplines in which an interest in acrylamide has developed, including food science, pharmacology, toxicology, and medicine, will provide a better understanding of the chemistry and biology of acrylamide in food, and can lead to the development of food processes to decrease the acrylamide content of the diet.

Keywords

DNA Metabolite biochemistry cancer enzymes intervention lead neurotoxicity proteins tea

Editors and affiliations

  • Mendel Friedman
    • 1
  • Don Mottram
    • 2
  1. 1.Agricultural Research ServiceUSDAAlbany
  2. 2.University of ReadingReadingUK

Bibliographic information

  • DOI https://doi.org/10.1007/b106417
  • Copyright Information Springer Science+Business Media, Inc. 2005
  • Publisher Name Springer, Boston, MA
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-0-387-23920-0
  • Online ISBN 978-0-387-24980-3
  • Series Print ISSN 0065-2598
  • About this book
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