ACRYLAMIDE FORMATION MECHANISM IN FOODS AND ITS EFFECTS ON HUMAN HEALTH

Abstract

Acrylamide is a monomer widely used in synthesis of polyacrylamide and also for various industrial applications. In recent years, investigation results showed that especially heated foods contain acrylamide in varying amounts with the food composition, pH, cooking temperature and time etc. The determined effects of acrylamide on health, increased the research numbers on this topic. In this study, formation mechanism of acrylamide in foods, acrylamide contents of foods and effects of this compound on human health are described.

Keywords

• Acrylamide; Food; Nutrition; Health

GIDALARDA AKRİLAMİD OLUŞUM MEKANİZMASI VE İNSAN SAĞLIĞI ÜZERİNE ETKİLERİ

Abstract

Akrilamid monomer yapısında olup başta poliakrilamid üretimi olmak üzere farklı endüstri alanlarında yaygın olarak kullanılmaktadır. Son yıllarda yapılan çalışmalar ile özellikle ısıl işlem görmüş gıdalarda; ürünün bileşimi, ortamın pH’sı, uygulanan işlemin sıcaklık ve süresi gibi faktörlere bağlı olarak farklı oranlarda akrilamid bulunduğu belirlenmiştir. Akrilamidin sağlık üzerinde olumsuz etkilerinin olduğunun tespit edilmesiyle bu konu üzerine yapılan araştırmaların sayısında önemli artışlar olmuştur. Bu çalışmada, gıdalarda akrilamid oluşum mekanizması, gıdaların akrilamid içerikleri ve bu bileşenin insan sağlığı üzerine etkileri hakkında bilgi verilmiştir.

Keywords

• Akrilamid; Gıda; Beslenme; Sağlık

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