The Fetotoxic Effects of Foodborne Acrylamide and Preventive Measures Against Acrylamide Toxicity

Yıl 2021, , 1154 - 1167, 29.11.2021

Zeynep Erdemli

https://doi.org/10.33715/inonusaglik.847535

Öz

Acrylamide is considered in the group of chemicals of which the doses that toxic effects on humans can be observed are not known exactly. This group of chemicals, including acrylamide, can pose health risks even at very low concentrations and cannot be considered completely harmless. Abundant acrylamide is formed as a result of frying and baking foods at high temperatures, and people who consume these foods are exposed to certain amounts of acrylamide every day. Pregnant women are also exposed to foodborne acrylamide throughout pregnancy, and their babies are likely to be affected from it. The fact that the developing brain is more sensitive to various chemicals and the reports that acrylamide is toxic to brain development and may impair the development of learning function make acrylamide taken with food during pregnancy even more important and cause serious concern. In recent studies, demonstrating the connection between enteric microbiota and brain function, it has been shown that supplementation of non-digestible oligosaccharides during pregnancy positively affects human health through stimulation of beneficial microbiota. In order to protect the offspring of pregnant women from the toxic effects of acrylamide on the fetus during pregnancy and cognitive dysfunctions that may occur after pregnancy we recommend them; to avoid acrylamide-rich fried and baked foods as much as possible, to take the antioxidants which can easily cross the placenta and blood-brain barrier and significantly reduce the fetotoxic effects of acrylamide such as vitamin E at a sufficient level on a daily basis, and to apply methods that significantly reduce the formation of acrylamide in foods while preparing their own food.

Anahtar Kelimeler

Fetotoxicity, Foodborne acrylamid, Preventive measures

GIDA KAYNAKLI AKRİLAMİDİN FETOTOKSİK ETKİLERİ VE AKRİLAMİD TOKSİSİTESİNE KARŞI KORUYUCU ÖNLEMLER

Öz

Akrilamid, insanlar üzerinde toksik etkilerinin gözlenebileceği dozların tam olarak bilinemediği kimyasallar grubunda değerlendirilmektedir. Akrilamidi de kapsayan bu grup kimyasal maddeler, çok düşük konsantrasyonlarda bile sağlık riski taşıyabilmektedir ve tamamen zararsız kabul edilmeleri mümkün değildir. Gıdaların yüksek sıcaklıklarda kızartılması ve fırınlanması sonucu bol miktarda akrilamid oluşmakta, bu gıdaları tüketen insanlar her gün belli miktarlarda akrilamide maruz kalmaktadır. Gebe kadınlar da gebelik boyunca gıda kaynaklı akrilamide maruz kalmakta ve bebekleri muhtemelen bundan etkilenmektedir. Gelişmekte olan beynin çeşitli kimyasallara karşı daha hassas olması ve akrilamidin beyin gelişimi için toksik olduğunun ve öğrenme fonksiyonunun gelişmesini bozabileceğinin rapor edilmesi gebelik boyunca gıdalarla alınan akrilamidi daha da önemli kılmakta ve ciddi endişeye yol açmaktadır. Güncel araştırmalarda, enterik mikrobiyata ve beyin fonksiyonu arasında bağlantı olduğunun ortaya konması ile gebelikte sindirilemeyen oligosakkaritlerin takviyesinin faydalı mikrobiyata stimulasyonu yoluyla insan sağlığını olumlu etkilediği gösterilmiştir. Gebe kadınların, akrilamidin gebelik süresince fetus üzerinde meydana getirebileceği toksik etkilerden ve gebelik sonrasında oluşabilecek bilişsel fonksiyon bozukluklarından yavrularını korumak için; yoğun akrilamid içeren kızartılmış ve fırınlanmış yiyeceklerden mümkün olduğunca uzak durmalarını, plasentayı ve kan‐beyin bariyerini kolaylıkla geçebilen ve akrilamidin fetotoksik etkilerini önemli oranda azaltan E vitamini gibi antioksidanları günlük olarak yeterli düzeyde almalarını, kendi gıdalarını hazırlarken gıdalarda akrilamid oluşumunu önemli oranda azaltan yöntemleri uygulamalarını öneriyoruz.

Anahtar Kelimeler

Fetotoksisite, Gıda kaynaklı akrilamid, Koruyucu önlemler

Kaynakça

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