TY  - JOUR
T1  - Bir Çoklu Organ Toksini: Akrilamit
TT  - A Multiple Organ Toxicant: Acrylamide
AU  - Kaçar, Sedat
AU  - Şahintürk, Varol
PY  - 2018
DA  - January
DO  - 10.20515/otd.323209
JF  - Osmangazi Tıp Dergisi
PB  - Eskişehir Osmangazi Üniversitesi
WT  - DergiPark
SN  - 1305-4953
SP  - 94
EP  - 100
VL  - 40
IS  - 1
LA  - tr
AB  - Akrilamit, kullanımıyaygın bir kimyasaldır. Çeşitli sanayi dallarından laboratuvara, yiyeceklerdensigara dumanına kadar birçok yerde mevcuttur. 20. yüzyıl ortalarından berinörotoksik bir ajan olduğu bilinen akrilamitin 2002 yılında yiyeceklerde deoluştuğu saptanmıştır. Akrilamit yüksek ısıya maruz kalan yiyeceklerde früktozve glikoz gibi şekerlerin asparajin aminoasiti ile reaksiyonu sonucundaoluşmaktadır. Yiyeceklerin içeriği, asparajin oranı, yiyeceklerin maruz kaldığıişlem, sıcaklık ve diğer etmenler oluşacak akrilamit miktarını etkilemektedir.Bu anlaşılınca akrilamitin nörotoksik etkileri dışında diğer etkileri dearaştırma konusu olmuştur. Yapılan çalışmalar sonucunda akrilamitin testis,yumurtalık, karaciğer, akciğer, böbrek ve bağırsak gibi organlara etkisi olduğugösterilmiştir. Aynı zamanda Uluslararası Kanser Araştırmaları Ajansıtarafından insanda kanser yapma olasılığı olan maddeler arasında sayılmaktadır.Akrilamitin kanserojen özelliği deney hayvanlarında kanıtlansa da insanlardahenüz kesin kanıtlar mevcut değildir. Günlük yaşamda akrilamit karşılaşmakaçınılmaz bir durumdur. Yiyeceklerde uygulanan işlemlerin çoğunda akrilamitoluşmaktadır. Böylece akrilamit içeren gıdalarla daha fazla karşı karşıyakalanlar, özellikle de çocuklar için bir risk oluşabilir. Bu derlemede, zararlıolduğu önceden gösterilen, ancak zarar potansiyeli henüz tam olarakanlaşılamamış bir madde olan akrilamitin bedendeki etkileri tartışılarakkorunma önlemleri hakkında önerilerde bulunulmuştur.
KW  - Akrilamit
KW  - organ toksisitesi
KW  - kanserojen
KW  - nörotoksisite
N2  - Acrylamide is a chemical substance, theutilization area of which is widespread. It is available in many places fromvarious industries to laboratories, from daily food to cigarette smoke. Acrylamide,known as a neurotoxic agent since the middle of the 20th century, was found toform in foods in 2002. Acrylamide forms as a result of the reaction betweenasparagine and the reducing sugars such as fructose and glucose in thehigh-temperature processed foods. The food ingredients, asparagine amount, foodprocessing method, temperature and other factors affect the amount ofacrylamide to form in foods. After the discovery of acrylamide formation infoods, other effects of acrylamide became the subject of research. As a resultof these studies, the effect of acrylamide on the testis, ovaries, liver lung,kidney, bowel organs has been revealed. Acrylamide is also categorized in thesubstances that are probably carcinogenic to human by the International Agencyfor Research on Cancer. Although acrylamide was proven to be carcinogenic forexperimental animals, there is no more definitive evidence for humans.Acrylamide exposure is inevitable in daily life. Acrylamide forms as a resultof the majority of food processes. This may pose a risk for who exposes more toacrylamide-containing foods, especially for children. In this review, thebodily effects of acrylamide were discussed and suggestions for its protectionmodalities were provided, which was previously shown to be harmful but itsexact potential toxicity has not yet been fully understood.
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UR  - https://doi.org/10.20515/otd.323209
L1  - http://dergipark.org.tr/tr/download/article-file/339183
ER  -