Acrylamide Formation and Its Effects on Human Health

Year 2015, Volume: 13 Issue: 1, 61 - 71, 01.03.2015

Gülcan Arusoğlu

Abstract

Acrylamide 2-propenamide, AA is formed in carbohydrate rich foods during heating. AA monomer has been found as a contaminant in certain potato- and grain-based foods cooked at high temperatures and low moist conditions. Acrylamide is a water-soluble, vinyl monomer that is used extensively in chemical industries. AA levels of 3500 mg/kg have been reported in potato chips and French fries. Aclyamide in food prepared at high temperatures is generated by the Maillard reaction between the amino acid asparagine and certain reducing carbohydrates. AA’s toxicity and toxicokinetic characteristics are reasonably well defined. AA has a significant carcinogenic potential and produces damage to the reproductive and nervous systems based on evidence of carcinogenicity in experimental animals. AA has been classified as a Group 2A carcinogen by the IARC in 1994 and as a Category 2 carcinogen and mutagen by the European Union. To decrease the effect of acrylamide, it would be very beneficial to add fruit and vegetables to our daily nutrition

Keywords

Acrylamide, Asparagine, Maillard reaction

Akrilamid Oluşumu ve İnsan Sağlığına Etkileri

Abstract

Akrilamid 2-propenamide, AA karbonhidrattan zengin besinlerin ısıtılması sonucunda oluşmaktadır. Akrilamid monomeri yüksek sıcaklıklarda ve nem oranının düşük olduğu ortamlarda hazırlanmış patates ve tahıl ürünleri gibi bazı besinlerin yapısında, kızartma ile, fırınlama veya ızgara ile oluşmaktadır. Patates cipslerinde ve kızartmasında 3500 mg/kg düzeyine kadar akrilamid oluştuğu rapor edilmiştir. Bugüne kadar edinilen bilgiler AA’in bir aminoasit olan asparajin asn ve belirli indirgen karbonhidratların arasında yüksek sıcaklıklarda Maillard reaksiyonu ile oluştuğu bildirilmiştir. Akrilamidin hayvan modellerinde toksisitesi tanımlanmıştır. Laboratuvar hayvanlarında oluşturduğu karsinojeniteye dayalı olarak karsinojenik potansiyeli vardır ve üreme ve sinir sisteminde hasar yaratmaktadır. Akrilamidin insanlarda ve laboratuvar hayvanlarında nörotoksik etkisi kanıtlanmıştır. Uluslararası Kanser Araştırmaları Kurumu besinlerdeki akrilamidi ‘İnsanlar İçin Grup 2A Olası Kanserojen’ sınıfına ve Avrupa Birliği ise Sınıf 2 karsinojen ve mutajen sınıfına almıştır. Akrilamid etkisinin azaltılması için günlük beslenmemize meyve ve sebzelerden oluşan bir örüntüyü eklememiz son derece fayda sağlayacaktır

Keywords

Akrilamid, Asparajin, Maillard reaksiyonu

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